CN107156419A - A kind of hawthorn soft sweets and preparation method thereof - Google Patents
A kind of hawthorn soft sweets and preparation method thereof Download PDFInfo
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- CN107156419A CN107156419A CN201710571529.2A CN201710571529A CN107156419A CN 107156419 A CN107156419 A CN 107156419A CN 201710571529 A CN201710571529 A CN 201710571529A CN 107156419 A CN107156419 A CN 107156419A
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- 235000009917 Crataegus X brevipes Nutrition 0.000 title claims abstract description 49
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 title claims abstract description 49
- 235000009685 Crataegus X maligna Nutrition 0.000 title claims abstract description 49
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 title claims abstract description 49
- 235000009486 Crataegus bullatus Nutrition 0.000 title claims abstract description 49
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 title claims abstract description 49
- 235000009682 Crataegus limnophila Nutrition 0.000 title claims abstract description 49
- 235000004423 Crataegus monogyna Nutrition 0.000 title claims abstract description 49
- 235000002313 Crataegus paludosa Nutrition 0.000 title claims abstract description 49
- 235000009840 Crataegus x incaedua Nutrition 0.000 title claims abstract description 49
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 240000000171 Crataegus monogyna Species 0.000 title 1
- 241001092040 Crataegus Species 0.000 claims abstract description 48
- 238000001802 infusion Methods 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 238000000855 fermentation Methods 0.000 claims abstract description 18
- 230000004151 fermentation Effects 0.000 claims abstract description 18
- 239000000843 powder Substances 0.000 claims abstract description 18
- 235000000346 sugar Nutrition 0.000 claims abstract description 16
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 13
- 235000020717 hawthorn extract Nutrition 0.000 claims abstract description 12
- 244000303040 Glycyrrhiza glabra Species 0.000 claims abstract description 11
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 11
- 235000013361 beverage Nutrition 0.000 claims abstract description 11
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims abstract description 11
- 235000011477 liquorice Nutrition 0.000 claims abstract description 11
- 238000003756 stirring Methods 0.000 claims abstract description 11
- 239000000203 mixture Substances 0.000 claims abstract description 9
- 241000894006 Bacteria Species 0.000 claims abstract description 6
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 239000000084 colloidal system Substances 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 230000014759 maintenance of location Effects 0.000 claims description 5
- 239000002002 slurry Substances 0.000 claims description 5
- 238000003860 storage Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 4
- 238000007654 immersion Methods 0.000 claims description 3
- 235000021419 vinegar Nutrition 0.000 claims 1
- 239000000052 vinegar Substances 0.000 claims 1
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 abstract description 15
- 235000019640 taste Nutrition 0.000 abstract description 4
- 230000036528 appetite Effects 0.000 abstract description 3
- 235000019789 appetite Nutrition 0.000 abstract description 3
- 230000029087 digestion Effects 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 3
- 210000004072 lung Anatomy 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 235000019658 bitter taste Nutrition 0.000 abstract 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000000465 moulding Methods 0.000 description 3
- 238000007493 shaping process Methods 0.000 description 3
- MDZKJHQSJHYOHJ-UHFFFAOYSA-N crataegolic acid Natural products C1C(O)C(O)C(C)(C)C2CCC3(C)C4(C)CCC5(C(O)=O)CCC(C)(C)CC5C4=CCC3C21C MDZKJHQSJHYOHJ-UHFFFAOYSA-N 0.000 description 2
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- MDZKJHQSJHYOHJ-LLICELPBSA-N maslinic acid Chemical compound C1[C@@H](O)[C@H](O)C(C)(C)[C@@H]2CC[C@@]3(C)[C@]4(C)CC[C@@]5(C(O)=O)CCC(C)(C)C[C@H]5C4=CC[C@@H]3[C@]21C MDZKJHQSJHYOHJ-LLICELPBSA-N 0.000 description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 235000008440 Crataegus cuneata Nutrition 0.000 description 1
- 244000160089 Crataegus cuneata Species 0.000 description 1
- 235000014283 Crataegus pinnatifida var major Nutrition 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 244000141359 Malus pumila Species 0.000 description 1
- 235000011430 Malus pumila Nutrition 0.000 description 1
- 235000015103 Malus silvestris Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 230000001925 catabolic effect Effects 0.000 description 1
- 239000003866 digestant Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 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
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 229960005137 succinic acid Drugs 0.000 description 1
- 210000004885 white matter Anatomy 0.000 description 1
Classifications
-
- 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
- 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
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Medicines Containing Plant Substances (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention discloses a kind of hawthorn soft sweets and preparation method thereof, each composition is by weight in hawthorn soft sweets：Hawthorn powder (30~60 parts), radix glycyrrhizae (0.5~1 part), white granulated sugar (20~40 parts) and water (30~80 parts).The preparation method of hawthorn soft sweets, comprises the following steps：Fresh hawthorn cleaning, remove seed stoning, section are taken, is dried；Grind to form 50 mesh hawthorn powders；Then dried orange peel bitter taste is removed, infusion is stirred together with water, white granulated sugar, liquorice beverage, then adds appropriate acetic acid bacteria, fermentation is carried out and forms hawthorn extract, the hawthorn extract for taking mass percent to be 7%~25% enters sugar dissolving kettle and stirs infusion together, pours mold forming.Hawthorn soft sweets of the present invention are due to using hawthorn and radix glycyrrhizae as primary raw material, manufacture have passed through fermentation, so that hawthorn soft sweets acidity of the present invention is reduced and had aid digestion well, shake appetite, invigorate the spleen and benefit qi, moistening lung is coughed in taste, the effect of emergency is detoxified, delicious taste, is adapted to an age level crowd and eats, be particularly suitable for use in old man and child.
Description
Technical field
The invention belongs to food processing technology field, it is related to a kind of preparation method of soft sweets, more particularly to a kind of hawthorn is soft
Sugar and preparation method thereof.
Background technology
Hawthorn alias haw, large-fruited Chinese hawthorn, sorb etc., which are that China is distinctive, to cultivate apple trees, and has cultivation in many places of China
Training, it, so that fruit is delicate and exquisite, bright red is pleasing, sour-sweet moderate, local flavor is superior and famous and cheap, is good processing
Raw material.According to surveying and determination, organic acid has crataegolic acid, citric acid, malic acid, butanedioic acid etc. in Fructus Crataegi, and crataegolic acid etc. can improve egg
The activity of white matter catabolic enzyme, there is aid digestion, is clinically conventional digestants simply.Its special color can stimulate people
Appetite, it is deep to be liked by people particularly children.But because hawthorn acidity is high, sugar-acid ratio is relatively low, and not all people can
Edible, particularly some the elderly are even more to be difficult to entrance.
The content of the invention
It is an object of the invention to provide it is a kind of with health-care efficacy, be adapted to hawthorn soft sweets that an age level crowd eats and
Its preparation method.
To achieve these goals, technical scheme is as follows：
A kind of hawthorn soft sweets of the present invention, are consisted of the following composition, each composition is by weight：
Hawthorn powder (30~60 parts), radix glycyrrhizae (0.5~1 part), white granulated sugar (20~40 parts), water (30~80 parts).
It is preferred that, each composition is by weight in the hawthorn soft sweets：Hawthorn powder (30~40 parts), radix glycyrrhizae (0.5~0.8
Part), white granulated sugar (20~30 parts), water (30~50 parts).
Further, each composition is by weight in the hawthorn soft sweets：Hawthorn powder (30 parts), radix glycyrrhizae (0.5 part), white granulated sugar
(30 parts), water (50 parts).
A kind of preparation method of hawthorn soft sweets of the present invention, comprises the following steps：
(1) fresh hawthorn cleaning, remove seed stoning, section are taken；
(2) above-mentioned haw flakes are dried or dried naturally；
(3) that the above-mentioned haw flakes dried are ground to form into 50 mesh hawthorn powder bag film sealed type storages is stand-by；
(4) by 10 parts of immersion 5h of 1 part of radix glycyrrhizae and water, then with slow fire infusion 1h, liquorice beverage is filtered to obtain；
(5) above-mentioned hawthorn powder (30~60 parts), liquorice beverage (5~10 parts), white granulated sugar (20~40 parts) are taken by weight
It is 75~80% to stir infusion to sugar concentration together with water (30~80 parts)；
(6) slurry is polished into colloid mill after cooling down；
(7) enter fermentation tank, add appropriate strain, fermented；
(8) hawthorn extract taken out by fermentation enters sugar dissolving kettle, heats infusion certain time；
(9) hawthorn extract that mass percent is 7%~25% is taken when producing soft sweets, enters sugar dissolving kettle and stir together to endure
Boil, pour mold forming.
It is preferred that, haw flakes are dried naturally in the step (2) or dried to water content less than 6%.
It is preferred that, strain is acetic acid bacteria in the step (7), and fermentation time is 24~36h.
It is preferred that, infusion is heated in the step (8) to 100~108 DEG C of about 10~20min.
Hawthorn soft sweets of the present invention are because using hawthorn and radix glycyrrhizae as primary raw material, manufacture have passed through fermentation so that mountain of the present invention
Short, bristly hair or beard soft sweets acidity reduces and has good aid digestion, appetite of shaking, and invigorates the spleen and benefits qi, moistening lung, the effect of emergency is detoxified, taste are coughed in taste
It is tasty, it is adapted to an age level crowd and eats, is particularly suitable for use in old man and child.
Embodiment
The present invention is elaborated with reference to specific embodiment, but the scope of protection of present invention is not limited to reality
Apply the scope of example statement.
Embodiment 1
(1) fresh hawthorn cleaning, remove seed stoning, section are taken；
(2) above-mentioned haw flakes are dried or dried naturally, water content is less than 6%；
(3) that the above-mentioned haw flakes dried are ground to form into 50 mesh hawthorn powder bag film sealed type storages is stand-by；
(4) 1 part of dehydration radix glycyrrhizae is soaked into 5h for 10 parts with water, then with slow fire infusion 1h, filters to obtain liquorice beverage；
(5) 50 parts of above-mentioned 30 parts of hawthorn powder, 5 parts of liquorice beverage, 30 parts of white granulated sugar and water is taken to stir infusion together dense to liquid glucose
Spend for 75%；
(6) slurry is polished into colloid mill after cooling down；
(7) enter fermentation tank, add appropriate acetic acid bacteria, carry out fermentation 36h；
(8) hawthorn extract taken out by fermentation enters sugar dissolving kettle, heating infusion to 108 DEG C of about 10min；
(9) hawthorn extract that mass percent is 7% is taken when producing soft sweets, enters sugar dissolving kettle and stirs infusion, moulding together
Shaping.
Embodiment 2
(1) fresh hawthorn cleaning, remove seed stoning, section are taken；
(2) above-mentioned haw flakes are dried or dried naturally, water content is less than 6%；
(3) that the above-mentioned haw flakes dried are ground to form into 50 mesh hawthorn powder bag film sealed type storages is stand-by；
(4) by 10 parts of immersion 5h of 1 part of radix glycyrrhizae and water, then with slow fire infusion 1h, liquorice beverage is filtered to obtain；
(5) to take above-mentioned hawthorn powder be 40 parts, liquorice beverage is 5 parts, white granulated sugar is that 20 parts and water are 30 parts and stir infusion together
It is 80% to sugar concentration；
(6) slurry is polished into colloid mill after cooling down；
(7) enter fermentation tank, add appropriate acetic acid bacteria, carry out fermentation 24h；
(8) hawthorn extract taken out by fermentation enters sugar dissolving kettle, heating infusion to 100 DEG C of about 20min；
(9) hawthorn extract that mass percent is 16% is taken when producing soft sweets, enters sugar dissolving kettle and stirs infusion, moulding together
Shaping.
Embodiment 3
(1) fresh hawthorn cleaning, remove seed stoning, section are taken；
(2) above-mentioned haw flakes are dried or dried naturally, water content is less than 6%；
(3) that the above-mentioned haw flakes dried are ground to form into 50 mesh hawthorn powder bag film sealed type storages is stand-by；
(4) 1 part of dehydration radix glycyrrhizae is soaked into 5h for 10 parts with water, then with slow fire infusion 1h, filters to obtain liquorice beverage；
(5) to take above-mentioned hawthorn powder be 60 parts, liquorice beverage is 10 parts, white granulated sugar is that 40 parts and water are 80 parts and stir infusion together
It is 78% to sugar concentration；
(6) slurry is polished into colloid mill after cooling down；
(7) enter fermentation tank, add appropriate acetic acid bacteria, carry out fermentation 30h；
(8) hawthorn extract taken out by fermentation enters sugar dissolving kettle, heating infusion to 105 DEG C of about 15min；
(9) hawthorn extract that mass percent is 25% is taken when producing soft sweets, enters sugar dissolving kettle and stirs infusion, moulding together
Shaping.
Claims (7)
1. a kind of hawthorn soft sweets, are consisted of the following composition, each composition is by weight：
Hawthorn powder (30~60 parts), radix glycyrrhizae (0.5~1 part), white granulated sugar (20~40 parts), water (30~80 parts).
2. hawthorn soft sweets according to claim 1, it is characterised in that each composition is by weight：
Hawthorn powder (30~40 parts), radix glycyrrhizae (0.5~0.8 part), white granulated sugar (20~30 parts), water (30~50 parts).
3. hawthorn soft sweets according to claim 1 or 2, it is characterised in that each composition is by weight：
Hawthorn powder (30 parts), radix glycyrrhizae (0.5 part), white granulated sugar (30 parts), water (50 parts).
4. a kind of preparation method of hawthorn soft sweets, comprises the following steps：
(1) fresh hawthorn cleaning, remove seed stoning, section are taken；
(2) above-mentioned haw flakes are dried or dried naturally；
(3) that the above-mentioned haw flakes dried are ground to form into 50 mesh hawthorn powder bag film sealed type storages is stand-by；
(4) by 10 parts of immersion 5h of 1 part of radix glycyrrhizae and water, then with slow fire infusion 1h, liquorice beverage is filtered to obtain；
(5) above-mentioned hawthorn powder (30~60 parts), liquorice beverage (5~10 parts), white granulated sugar (20~40 parts) and water are taken by weight
It is 75~80% that (30~80 parts) stir infusion to sugar concentration together；
(6) slurry is polished into colloid mill after cooling down；
(7) enter fermentation tank, add appropriate strain, fermented；
(8) hawthorn extract taken out by fermentation enters sugar dissolving kettle, heats infusion certain time；
(9) hawthorn extract that mass percent is 7%~25% is taken when producing soft sweets, enters sugar dissolving kettle and stirs infusion together, pours
Mold forming.
5. the preparation method of hawthorn soft sweets according to claim 4, it is characterised in that by haw flakes in the step (2)
Naturally dry or dry to make water content be less than 6%.
6. the preparation method of hawthorn soft sweets according to claim 4, it is characterised in that strain is vinegar in the step (7)
Sour bacterium, fermentation time is 24~36h.
7. the preparation method of hawthorn soft sweets according to claim 4, it is characterised in that heating infusion in the step (8)
To 100~108 DEG C of about 10~20min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710571529.2A CN107156419A (en) | 2017-07-13 | 2017-07-13 | A kind of hawthorn soft sweets and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710571529.2A CN107156419A (en) | 2017-07-13 | 2017-07-13 | A kind of hawthorn soft sweets and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107156419A true CN107156419A (en) | 2017-09-15 |
Family
ID=59820567
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710571529.2A Pending CN107156419A (en) | 2017-07-13 | 2017-07-13 | A kind of hawthorn soft sweets and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107156419A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108245668A (en) * | 2018-01-09 | 2018-07-06 | 成都通德药业有限公司 | A kind of preparation method of compound Pepsin |
| CN108967638A (en) * | 2018-06-29 | 2018-12-11 | 辽宁晟启昊天生物医药科技有限公司 | A kind of Chinese herbal medicine fermentation soft sweets and preparation method thereof |
| CN110558505A (en) * | 2019-08-21 | 2019-12-13 | 合肥师范学院 | Method for making chicken's gizzard-membrane haw jelly |
| CN113040255A (en) * | 2021-03-19 | 2021-06-29 | 信阳农林学院 | Poria cocos soft sweet and making method thereof |
| CN113812503A (en) * | 2021-09-26 | 2021-12-21 | 河北科技师范学院 | Colorful hawthorn polyphenol low-sugar soft sweet and preparation method thereof |
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| CN110558505A (en) * | 2019-08-21 | 2019-12-13 | 合肥师范学院 | Method for making chicken's gizzard-membrane haw jelly |
| CN113040255A (en) * | 2021-03-19 | 2021-06-29 | 信阳农林学院 | Poria cocos soft sweet and making method thereof |
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