CN107668610A - The preparation method of the jelly powder of stomach invigorating jelly - Google Patents
The preparation method of the jelly powder of stomach invigorating jelly Download PDFInfo
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- 235000015110 jellies Nutrition 0.000 title claims abstract description 53
- 239000008274 jelly Substances 0.000 title claims abstract description 53
- 239000000843 powder Substances 0.000 title claims abstract description 28
- 210000002784 stomach Anatomy 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 239000000203 mixture Substances 0.000 claims abstract description 36
- 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 18
- 238000001802 infusion Methods 0.000 claims abstract description 17
- 239000007788 liquid Substances 0.000 claims abstract description 17
- 244000302512 Momordica charantia Species 0.000 claims abstract description 16
- 235000009811 Momordica charantia Nutrition 0.000 claims abstract description 16
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims abstract description 12
- 235000009812 Momordica cochinchinensis Nutrition 0.000 claims abstract description 11
- 235000018365 Momordica dioica Nutrition 0.000 claims abstract description 11
- 239000011812 mixed powder Substances 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 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 6
- 244000247812 Amorphophallus rivieri Species 0.000 claims abstract description 6
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims abstract description 6
- 244000036905 Benincasa cerifera Species 0.000 claims abstract description 6
- 235000011274 Benincasa cerifera Nutrition 0.000 claims abstract description 6
- 244000025254 Cannabis sativa Species 0.000 claims abstract description 6
- 241000206575 Chondrus crispus Species 0.000 claims abstract description 6
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 6
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 6
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 6
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 6
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 6
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 6
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 6
- 240000000171 Crataegus monogyna Species 0.000 claims abstract description 6
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 6
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 6
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 6
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 6
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 6
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 6
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 6
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims abstract description 6
- 229920002581 Glucomannan Polymers 0.000 claims abstract description 6
- 229920002752 Konjac Polymers 0.000 claims abstract description 6
- 241000581835 Monodora junodii Species 0.000 claims abstract description 6
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims abstract description 6
- 229910000019 calcium carbonate Inorganic materials 0.000 claims abstract description 6
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 6
- 239000012153 distilled water Substances 0.000 claims abstract description 6
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims abstract description 6
- 239000000706 filtrate Substances 0.000 claims abstract description 6
- 229940046240 glucomannan Drugs 0.000 claims abstract description 6
- 235000010485 konjac Nutrition 0.000 claims abstract description 6
- 239000000252 konjac Substances 0.000 claims abstract description 6
- 108090000765 processed proteins & peptides Proteins 0.000 claims abstract description 6
- 244000298715 Actinidia chinensis Species 0.000 claims abstract description 3
- 235000009434 Actinidia chinensis Nutrition 0.000 claims abstract description 3
- 235000009436 Actinidia deliciosa Nutrition 0.000 claims abstract description 3
- 235000021028 berry Nutrition 0.000 claims abstract description 3
- 240000008790 Musa x paradisiaca Species 0.000 claims abstract 2
- 235000013399 edible fruits Nutrition 0.000 claims description 8
- 241001116389 Aloe Species 0.000 claims description 5
- 244000241872 Lycium chinense Species 0.000 claims description 5
- 235000015468 Lycium chinense Nutrition 0.000 claims description 5
- 240000002853 Nelumbo nucifera Species 0.000 claims description 5
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 5
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 5
- 240000008866 Ziziphus nummularia Species 0.000 claims description 5
- 235000011399 aloe vera Nutrition 0.000 claims description 5
- 235000009508 confectionery Nutrition 0.000 claims description 5
- 238000010792 warming Methods 0.000 claims description 5
- GDSOZVZXVXTJMI-SNAWJCMRSA-N (e)-1-methylbut-1-ene-1,2,4-tricarboxylic acid Chemical compound OC(=O)C(/C)=C(C(O)=O)\CCC(O)=O GDSOZVZXVXTJMI-SNAWJCMRSA-N 0.000 claims 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract description 10
- 229960005070 ascorbic acid Drugs 0.000 abstract description 5
- 235000010323 ascorbic acid Nutrition 0.000 abstract description 5
- 239000011668 ascorbic acid Substances 0.000 abstract description 5
- 238000010438 heat treatment Methods 0.000 abstract description 2
- 244000126002 Ziziphus vulgaris Species 0.000 abstract 1
- 238000001914 filtration Methods 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- 239000000463 material Substances 0.000 description 6
- 239000000047 product Substances 0.000 description 5
- 240000005561 Musa balbisiana Species 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 241000282553 Macaca Species 0.000 description 3
- 240000005809 Prunus persica Species 0.000 description 3
- 235000006040 Prunus persica var persica Nutrition 0.000 description 3
- 238000004090 dissolution Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 238000005057 refrigeration Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 1
- 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 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 239000003866 digestant Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
Classifications
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention provides a kind of preparation method of the jelly powder of stomach invigorating jelly, and it comprises the following steps：Step A, count in parts by weight, by Chinese yam, the Bi roots of grass, hawthorn, Kiwi berry, green apple, banana, wax gourd, balsam pear and jujube, mixed after crushing, obtain the first mixture, first mixture is placed in herb liquid and soaked, takes out to obtain the second mixture after heating from herb liquid；Step B, the distilled water of its 3 times of weight is added into second mixture, filtrate, which is collected by filtration, after infusion obtains mixed liquor；Step C, mixed after crushing antierythrite, soluble dietary fiber, fish-skin peptide, konjac glucomannan, carragheen, citric acid, calcium carbonate and ascorbic acid respectively, obtain mixed powder；The mixed powder is mixed with the mixed liquor, dried, crushed the jelly powder that 60 mesh sieves produce the stomach invigorating jelly.Preparation method of the present invention is simple, and raw material is cheap and easy to get, has preferable marketing.
Description
Technical field
The present invention relates to food technology field.It is more particularly related to the preparation side of jelly part of stomach invigorating jelly
Method.
Background technology
With the quickening of people's rhythm of life, the increasing of operating pressure, increasing people has contacted diet and amusement
Come, alleviate the pressure in live and work with this, DIY formulas food will increasingly receive an acclaim.This kind of product belongs to half processing
Product, consumer can need to be processed into different food to product progress creative according to the hobby of oneself, in this process
In can harvest cuisines, moreover it is possible to bring it is happy, it is deep to be liked by vast white collar and children.At present, occur on the market substantial amounts of
DIY formula food, such as cake mix, bread flour, cracker meal, beverage powder, DIY formulas jelly powder must turn into one that jelly develops and become
Gesture.In Japan, the U.S., adult's consumption jelly is increasing, and DIY jelly powders has occurred.In China, at present on the market
With the presence of jelly powder.But most of jelly powders still need to add a certain amount of white granulated sugar in proportion when being fabricated to jelly, not only
White sugar content is high, and needs to carry out heating infusion in manufacturing process, and products taste is much worse than the jelly of industrialized production,
Consumers in general's receiving is not affected by always.
The content of the invention
It is an object of the invention to solve at least the above, and provide the advantages of at least will be described later.
The present invention provides a kind of preparation method of the jelly powder of stomach invigorating jelly, and its preparation method is simple, can DIY be at any time
In Self-operating obtain, cost of material is cheap and easy to get, and obtained jelly powder products taste is soft, and fruity is pleasant, long-term use of
There is the digestant effect of stomach invigorating.
In order to realize according to object of the present invention and further advantage, there is provided a kind of system of the jelly powder of stomach invigorating jelly
Preparation Method, it comprises the following steps：
Step A, count in parts by weight, weigh respectively 20~30 parts Chinese yam, 2~5 parts of the Bi roots of grass, 3~6 parts of hawthorn, 2
~6 parts of Kiwi berry, 5~9 parts of green apple, 11~20 parts of banana, 3~8 parts of wax gourd, 1~3 part of balsam pear and 0.8~
1.2 parts of jujube, mixed after crushing, obtain the first mixture, first mixture is placed in herb liquid and soaked, heat temperature raising
To 40~50 DEG C, the first mixture is taken out from herb liquid after being incubated 2~3h, obtains the second mixture；
Step B, the distilled water of its 3 times of weight is added into second mixture, be warming up to infusion 3 at 80~90 DEG C~
4h, during which it is sufficiently stirred once every half an hour, is filtered while hot after the completion of infusion, collects filtrate, obtain mixed liquor；
Step C, by 50~60 parts of antierythrite, 1~3 part of soluble dietary fiber, 0.6~1.2 part of fish-skin peptide,
3~5 parts of konjac glucomannan, 0.8~1.7 part of carragheen, 2~5 parts of citric acid, 0.1~0.3 part of calcium carbonate and 3~6 parts
Ascorbic acid mixes after crushing respectively, obtains mixed powder；The mixed powder is mixed with the mixed liquor and is placed in 100~120 DEG C
40~50min is toasted in baking oven, is taken out after the completion of baking, is naturally cooled to after room temperature and be crushed 60 mesh sieves and produce the stomach invigorating fruit
The jelly powder of jelly.
Preferably, the preparation method of the jelly powder of described stomach invigorating jelly, the herb liquid be by weight ratio be 1: 2: 1
: 1.8: 3: 1: 1.2 sweet sons, the fruit of Chinese wolfberry, lotus seeds, aloe, dried orange peel, balsam pear and cucumber infusion are made.
The beneficial effects of the invention are as follows：There is the jelly powder of the present invention hot water to rush dissolution characteristics, it is not necessary to be added
Any other material can be made into jelly, and obtained jelly is flexible moderate, and mouthfeel is smooth, and transparency is high, and condensate rate is few,
Syneresis is low, the advantages such as production cost is low, makes and storage is without refrigeration, curing condition requires low, and can also be according to individual
People likes the jelly that different shape and taste and the different fruit materials of addition is made in difference.
Embodiment
The present invention is described in further detail for example below, to make those skilled in the art with reference to specification word
It can implement according to this.
It should be appreciated that such as " having ", "comprising" and " comprising " term used herein do not allot one or more
The presence or addition of individual other elements or its combination.
It should be noted that experimental method described in following embodiments, is conventional method unless otherwise specified, institute
Reagent and material are stated, unless otherwise specified, is commercially obtained.
<Embodiment 1>
The present invention provides a kind of preparation method of the jelly powder of stomach invigorating jelly, and it comprises the following steps：
Step A, count in parts by weight, weigh respectively 20 parts Chinese yam, 2 parts of the Bi roots of grass, 3 parts of hawthorn, 2 parts of macaque
Peach, 5~9 parts of green apple, 11 parts of banana, 3 parts of wax gourd, 1 part of balsam pear and 0.8 part of jujube, are mixed after crushing, obtain
One mixture, first mixture is placed in herb liquid and soaked, be heated to 40 DEG C, taken after being incubated 2h from herb liquid
Go out the first mixture, obtain the second mixture；
Wherein, it by weight ratio is 1: 21: 1.8: 3: 1: 1.2 sweet son that the herb liquid, which is, the fruit of Chinese wolfberry, lotus seeds, aloe, old
Skin, balsam pear and cucumber infusion are made；
Step B, the distilled water of its 3 times of weight is added into second mixture, is warming up to infusion 3h at 80 DEG C, during which
It is sufficiently stirred once every half an hour, is filtered while hot after the completion of infusion, collects filtrate, obtain mixed liquor；
Step C, by 50 parts of antierythrite, 1 part of soluble dietary fiber, 0.6 part of fish-skin peptide, 3 parts of konjac glucomannan,
0.8 part of carragheen, 2 parts of citric acid, 0.1 part of calcium carbonate and 3 parts of ascorbic acid mix after crushing respectively, must mix
Powder；The mixed powder is mixed to be placed in 100 DEG C of baking oven with the mixed liquor and toasts 40min, is taken out after the completion of baking, it is natural
The jelly powder that 60 mesh sieves produce the stomach invigorating jelly is crushed after being cooled to room temperature.
<Embodiment 2>
The present invention provides a kind of preparation method of the jelly powder of stomach invigorating jelly, and it comprises the following steps：
Step A, count in parts by weight, weigh respectively 30 parts Chinese yam, 5 parts of the Bi roots of grass, 6 parts of hawthorn, 6 parts of macaque
Peach, 5~9 parts of green apple, 20 parts of banana, 8 parts of wax gourd, 3 parts of balsam pear and 1.2 parts of jujube, are mixed after crushing, obtain
One mixture, first mixture is placed in herb liquid and soaked, be heated to 50 DEG C, taken after being incubated 3h from herb liquid
Go out the first mixture, obtain the second mixture；
Wherein, it by weight ratio is 1: 2: 1: 1.8: 3: 1: 1.2 sweet sons that the herb liquid, which is, the fruit of Chinese wolfberry, lotus seeds, aloe, old
Skin, balsam pear and cucumber infusion are made；
Step B, the distilled water of its 3 times of weight is added into second mixture, is warming up to infusion 4h at 90 DEG C, during which
It is sufficiently stirred once every half an hour, is filtered while hot after the completion of infusion, collects filtrate, obtain mixed liquor；
Step C, by 60 parts of antierythrite, 3 parts of soluble dietary fiber, 1.2 parts of fish-skin peptide, 5 parts of konjac glucomannan,
1.7 parts of carragheen, 5 parts of citric acid, 0.3 part of calcium carbonate and 6 parts of ascorbic acid mix after crushing respectively, must mix
Powder；The mixed powder is mixed to be placed in 120 DEG C of baking oven with the mixed liquor and toasts 50min, is taken out after the completion of baking, it is natural
The jelly powder that 60 mesh sieves produce the stomach invigorating jelly is crushed after being cooled to room temperature.
<Embodiment 3>
The present invention provides a kind of preparation method of the jelly powder of stomach invigorating jelly, and it comprises the following steps：
Step A, count in parts by weight, weigh respectively 25 parts Chinese yam, 4 parts of the Bi roots of grass, 5 parts of hawthorn, 4 parts of macaque
Peach, 5~9 parts of green apple, 16 parts of banana, 6 parts of wax gourd, 2 parts of balsam pear and 1.0 parts of jujube, are mixed after crushing, obtain
One mixture, first mixture is placed in herb liquid and soaked, be heated to 45 DEG C, be incubated after 2.5h from herb liquid
The first mixture is taken out, obtains the second mixture；
Wherein, it by weight ratio is 1: 2: 1: 1.8: 3: 1: 1.2 sweet sons that the herb liquid, which is, the fruit of Chinese wolfberry, lotus seeds, aloe, old
Skin, balsam pear and cucumber infusion are made；
Step B, the distilled water of its 3 times of weight is added into second mixture, is warming up to infusion 3h at 85 DEG C, during which
It is sufficiently stirred once every half an hour, is filtered while hot after the completion of infusion, collects filtrate, obtain mixed liquor；
Step C, by 55 parts of antierythrite, 2 parts of soluble dietary fiber, 0.9 part of fish-skin peptide, 4 parts of konjac glucomannan,
1.2 parts of carragheen, 4 parts of citric acid, 0.2 part of calcium carbonate and 5 parts of ascorbic acid mix after crushing respectively, must mix
Powder；The mixed powder is mixed to be placed in 110 DEG C of baking oven with the mixed liquor and toasts 45min, is taken out after the completion of baking, it is natural
The jelly powder that 60 mesh sieves produce the stomach invigorating jelly is crushed after being cooled to room temperature.
There is the jelly powder of the present invention hot water to rush dissolution characteristics, it is not necessary to is added any other material and can be made into
Jelly, obtained jelly is flexible moderate, and mouthfeel is smooth, and transparency is high, and condensate rate is few, and syneresis is low, production cost
Low advantage, makes and storage is without refrigeration, and curing condition requires low, and not similar shape can also be made according to personal like's difference
The jelly of shape and taste and the different fruit materials of addition.
Claims (2)
1. a kind of preparation method of the jelly powder of stomach invigorating jelly, it is characterised in that it comprises the following steps：
Step A, count in parts by weight, weigh respectively 20~30 parts Chinese yam, 2~5 parts of the Bi roots of grass, 3~6 parts of hawthorn, 2~6
The Kiwi berry, 5~9 parts of green apple, 11~20 parts of banana, 3~8 parts of wax gourd, 1~3 part of balsam pear and 0.8~1.2 of part
The jujube of part, mixes after crushing, obtains the first mixture, first mixture is placed in herb liquid and soaked, is heated to
40~50 DEG C, the first mixture is taken out from herb liquid after being incubated 2~3h, obtains the second mixture；
Step B, the distilled water of its 3 times of weight is added into second mixture, is warming up to 3~4h of infusion at 80~90 DEG C,
Period is sufficiently stirred once every half an hour, is filtered while hot after the completion of infusion, collects filtrate, obtains mixed liquor；
Step C, by 50~60 parts of antierythrite, 1~3 part of soluble dietary fiber, 0.6~1.2 part of fish-skin peptide, 3~5
Part konjac glucomannan, 0.8~1.7 part of carragheen, 2~5 parts of citric acid, 0.1~0.3 part of calcium carbonate and 3~6 parts it is anti-bad
Hematic acid mixes after crushing respectively, obtains mixed powder；The mixed powder is mixed with the mixed liquor and is placed in 100~120 DEG C of baking oven
40~50min of middle baking, takes out after the completion of baking, naturally cools to after room temperature and crushed 60 mesh sieves and produce the stomach invigorating jelly
Jelly powder.
2. the preparation method of the jelly powder of stomach invigorating jelly as claimed in claim 1, it is characterised in that the herb liquid is by weight
Amount for 1: 2: 1: 1.8: 3: 1: 1.2 sweet sons, the fruit of Chinese wolfberry, lotus seeds, aloe, dried orange peel, balsam pear and cucumber infusion than being made.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711089151.9A CN107668610A (en) | 2017-11-07 | 2017-11-07 | The preparation method of the jelly powder of stomach invigorating jelly |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711089151.9A CN107668610A (en) | 2017-11-07 | 2017-11-07 | The preparation method of the jelly powder of stomach invigorating jelly |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107668610A true CN107668610A (en) | 2018-02-09 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711089151.9A Pending CN107668610A (en) | 2017-11-07 | 2017-11-07 | The preparation method of the jelly powder of stomach invigorating jelly |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113080405A (en) * | 2021-05-13 | 2021-07-09 | 湖南三发餐饮管理有限公司 | Osmanthus seed oil jelly and preparation method thereof |
| CN113974108A (en) * | 2020-11-12 | 2022-01-28 | 内蒙古中谷君创生物科技发展有限责任公司 | Method for preparing nutritional jelly from armillaria luteo-virens mycelium |
-
2017
- 2017-11-07 CN CN201711089151.9A patent/CN107668610A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113974108A (en) * | 2020-11-12 | 2022-01-28 | 内蒙古中谷君创生物科技发展有限责任公司 | Method for preparing nutritional jelly from armillaria luteo-virens mycelium |
| CN113080405A (en) * | 2021-05-13 | 2021-07-09 | 湖南三发餐饮管理有限公司 | Osmanthus seed oil jelly and preparation method thereof |
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