CN107865366A - A kind of processing method of peach gum nutritional jelly - Google Patents
A kind of processing method of peach gum nutritional jelly Download PDFInfo
- Publication number
- CN107865366A CN107865366A CN201711190602.8A CN201711190602A CN107865366A CN 107865366 A CN107865366 A CN 107865366A CN 201711190602 A CN201711190602 A CN 201711190602A CN 107865366 A CN107865366 A CN 107865366A
- Authority
- CN
- China
- Prior art keywords
- peach gum
- processing method
- juice
- minutes
- peach
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000006040 Prunus persica var persica Nutrition 0.000 title claims abstract description 35
- 235000015110 jellies Nutrition 0.000 title claims abstract description 20
- 239000008274 jelly Substances 0.000 title claims abstract description 20
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 15
- 238000003672 processing method Methods 0.000 title claims abstract description 12
- 240000006413 Prunus persica var. persica Species 0.000 title 1
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 30
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 16
- 244000241838 Lycium barbarum Species 0.000 claims abstract description 13
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 13
- 239000012535 impurity Substances 0.000 claims abstract description 5
- 238000000605 extraction Methods 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 235000015468 Lycium chinense Nutrition 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 235000010447 xylitol Nutrition 0.000 claims description 4
- 239000001828 Gelatine Substances 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000004744 fabric Substances 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 229920000159 gelatin Polymers 0.000 claims description 3
- 235000019322 gelatine Nutrition 0.000 claims description 3
- 239000003292 glue Substances 0.000 claims description 3
- 239000008236 heating water Substances 0.000 claims description 3
- 238000005213 imbibition Methods 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 239000001509 sodium citrate Substances 0.000 claims description 3
- 235000011083 sodium citrates Nutrition 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 238000012859 sterile filling Methods 0.000 claims description 3
- 238000003828 vacuum filtration Methods 0.000 claims description 3
- HRXKRNGNAMMEHJ-UHFFFAOYSA-K trisodium citrate Chemical class [Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O HRXKRNGNAMMEHJ-UHFFFAOYSA-K 0.000 claims description 2
- 241000256837 Apidae Species 0.000 claims 1
- 208000031226 Hyperlipidaemia Diseases 0.000 abstract description 3
- 241000900180 Aphanopetalum resinosum Species 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract 1
- 239000008280 blood Substances 0.000 description 5
- 210000004369 blood Anatomy 0.000 description 5
- 240000005809 Prunus persica Species 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 206010000087 Abdominal pain upper Diseases 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 2
- 244000131522 Citrus pyriformis Species 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 2
- 230000003213 activating effect Effects 0.000 description 2
- 230000017531 blood circulation Effects 0.000 description 2
- 201000011510 cancer Diseases 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 230000008961 swelling Effects 0.000 description 2
- 239000000811 xylitol Substances 0.000 description 2
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 2
- 229960002675 xylitol Drugs 0.000 description 2
- 241000169680 Aphloia theiformis Species 0.000 description 1
- 241000256844 Apis mellifera Species 0.000 description 1
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- 206010008111 Cerebral haemorrhage Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 235000002710 Ilex cornuta Nutrition 0.000 description 1
- 241001310146 Ilex cornuta Species 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 201000001429 Intracranial Thrombosis Diseases 0.000 description 1
- 235000010326 Osmanthus heterophyllus Nutrition 0.000 description 1
- 241000241413 Propolis Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000003814 drug Substances 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
- 239000000499 gel Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 229940069949 propolis Drugs 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 239000000126 substance Substances 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
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/37—Sugar alcohols
-
- 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)
- Molecular Biology (AREA)
- Botany (AREA)
- Mycology (AREA)
- Jellies, Jams, And Syrups (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention is on a kind of processing method of peach gum nutritional jelly, it is characterised in that in advance bubbles open peach gum removal of impurities, so as to being smoothed out for extraction, filters the sophistication for improving peach gum juice, lift mouthfeel.By being filtered by vacuum, defoaming, strengthen tissue homogeneity, improve the organoleptic quality and mouthfeel of jelly.Make full use of the nutritional ingredient of peach gum and matrimony vine, there is provided a kind of edible jelly of suitable people with hyperlipidemia.
Description
Technical field
The present invention relates to jelly manufacture field, relates generally to a kind of processing method of peach gum nutritional jelly.
Background technology
Peach gum is the resin being secreted in the barks such as rosaceous plant peach or mountain peach, after soaking for more than ten individual hours with clear water
Be soaked softening, and its aqueous solution has certain stickiness, belongs to polysaccharide material.Peach gum is in the existing phase of medicine, food, chemical industry etc. at present
Closing research and it has cleaning blood and reducing fat, activating blood circulation and reducing swelling, alleviates the effect of stomachache, treating cancer.In recent years, this illness of high fat of blood
The incidence of disease is higher among mid-aged population, and it can cause the serious disease such as atherosclerosis, coronary heart disease, cerebral thrombus, cerebral hemorrhage
Disease.Lv Jiajie etc. exists《The development of peach gum matrimony vine novel nourishing jelly》In using peach gum and matrimony vine as primary raw material, according to peach gum Chinese holly
The general character of Qi reducing blood lipid is simultaneously subject to scientific disposal, to be provided to develop the edible novel nourishing jelly of suitable people with hyperlipidemia
Reference frame.
The content of the invention
The present invention is in order to provide suitable people with hyperlipidemia edible jelly, there is provided a kind of processing side of peach gum nutritional jelly
Method.
A kind of processing method of peach gum nutritional jelly, it is characterised in that it is made up of following step：
1）, by matrimony vine clean drying after, with cooking machine crush 3-5 minutes, with material-water ratio 1：20-25（g/mL）Carried in 60-65 DEG C
40-45 minutes are taken, are extracted 2-3 times repeatedly, merges extract solution through 3-4 layer filter-cloth filterings, produces wolfberry juice；
2）, peach gum is removed into impurity and the 24-26 hours that are soaked in water are to after without lump, crushed, and with material-water ratio 1：20-25
（g/mL）, 60-65 minutes are extracted in 80-85 DEG C, are extracted 3-4 times repeatedly, merge extract solution, filters, produces peach gum juice；
3）, by step 1 gained wolfberry juice and step 2 gained peach gum juice with 1：2-3 ratio mixing, addition 3-3.5% xylitols,
2-2.5% propolis, 0.1-0.15% sodium citrates, fully dissolving；
4）, Gelatine powder measured into water with 50-55 times mixed, abundant imbibition is all dissolved after 85-90 DEG C of heating water bath to solid,
It is stirred for adding 30-35% step 3 gains, infusion 3-5 minutes, in 10-12MPa vacuum filtrations, defoaming；
5）, by step 4 gains sterile filling, sealing, carry out sterilizing 15-20 minutes under the conditions of 85-90 DEG C, be then allowed to fast
Speed is cooled to room temperature.
It is an advantage of the invention that：
A kind of processing method of peach gum nutritional jelly of the present invention, LBP-X have reducing blood lipid, hypoglycemic, anti-aging, carried
The multiple efficacies such as high body immunity；Peach gum has cleaning blood and reducing fat, activating blood circulation and reducing swelling, alleviates the effect of stomachache, treating cancer.In advance
Peach gum removal of impurities is bubbled open, so as to being smoothed out for extraction, the sophistication for improving peach gum juice is filtered, lifts mouthfeel.It is slowly added to lemon
The materials such as lemon acid sodium, xylitol simultaneously fully dissolve, and avoid generation gel hydrolysis from also having the uneven situation of acidity.In 85-90 DEG C
Sterilization, is then allowed to be rapidly cooled to room temperature, to keep the nutrition of jelly, color and luster and delicate flavour to greatest extent.
Embodiment
The present invention is further illustrated below by specific embodiment.
Embodiment one
A kind of processing method of peach gum nutritional jelly, it is characterised in that it is made up of following step：
1）, by matrimony vine clean drying after, with cooking machine crush 3 minutes, with material-water ratio 1：25（g/mL）Extracted 40 minutes in 60 DEG C,
Extract 2 times repeatedly, merge extract solution through 4 layers of filter-cloth filtering, produce wolfberry juice；
2）, peach gum is removed into impurity and is soaked in water 24 hours to after without lump, crushed, and with material-water ratio 1：20（g/
mL）, extract in 80 DEG C 60 minutes, extract 3 times repeatedly, merge extract solution, filter, produce peach gum juice；
3）, by step 1 gained wolfberry juice and step 2 gained peach gum juice with 1：2 ratio mixing, adds 3% xylitol, 2.5% honeybee
Glue, 0.1% sodium citrate, fully dissolving；
4）, by Gelatine powder with 50 times amount water mix, abundant imbibition after 85 DEG C of heating water baths to solid all dissolvings, be stirred for
Add 30% step 3 gains, infusion 3 minutes, in 10MPa vacuum filtrations, defoaming；
5）, by step 4 gains sterile filling, sealing, sterilization 15 minutes is carried out under the conditions of 85 DEG C, is then allowed to cool down rapidly
To room temperature.
Claims (5)
1. a kind of processing method of peach gum nutritional jelly, it is characterised in that it is made up of following step：
1）, by matrimony vine clean drying after, with cooking machine crush 3-5 minutes, with material-water ratio 1：20-25（g/mL）2-3 is extracted repeatedly
It is secondary, merge extract solution through 3-4 layer filter-cloth filterings, produce wolfberry juice；
2）, peach gum is removed into impurity and the 24-26 hours that are soaked in water are to after without lump, crushed, and with material-water ratio 1：20-25
（g/mL）Extract 3-4 times repeatedly, merge extract solution, filter, produce peach gum juice；
3）, step 1 gained wolfberry juice mixed in proportion with step 2 gained peach gum juice, add 3-3.5% xylitols, 2-2.5% honeybees
Glue, 0.1-0.15% sodium citrates, fully dissolving；
4）, Gelatine powder measured into water with 50-55 times mixed, abundant imbibition is all dissolved after 85-90 DEG C of heating water bath to solid,
It is stirred for adding 30-35% step 3 gains, infusion 3-5 minutes, vacuum filtration, defoaming；
5）, by step 4 gains sterile filling, sealing, carry out sterilizing 15-20 minutes under the conditions of 85-90 DEG C, be then allowed to fast
Speed is cooled to room temperature.
A kind of 2. processing method of peach gum nutritional jelly according to claim 1, it is characterised in that step 1 extraction process
For：40-45 minutes are extracted in 60-65 DEG C.
A kind of 3. processing method of peach gum nutritional jelly according to claim 1, it is characterised in that step 2 extraction process
For：60-65 minutes are extracted in 80-85 DEG C.
4. the processing method of a kind of peach gum nutritional jelly according to claim 1, it is characterised in that step 3 wolfberry juice and peach
Glue juice ratio is 1:2-3.
5. the processing method of a kind of peach gum nutritional jelly according to claim 1, it is characterised in that what step 4 was filtered by vacuum
Vacuum is 10-12MPa.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711190602.8A CN107865366A (en) | 2017-11-24 | 2017-11-24 | A kind of processing method of peach gum nutritional jelly |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711190602.8A CN107865366A (en) | 2017-11-24 | 2017-11-24 | A kind of processing method of peach gum nutritional jelly |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107865366A true CN107865366A (en) | 2018-04-03 |
Family
ID=61754438
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711190602.8A Pending CN107865366A (en) | 2017-11-24 | 2017-11-24 | A kind of processing method of peach gum nutritional jelly |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107865366A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111543607A (en) * | 2020-05-15 | 2020-08-18 | 江苏农林职业技术学院 | Tremella and peach gum jelly and processing method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004208595A (en) * | 2002-12-27 | 2004-07-29 | Sanei Gen Ffi Inc | Oral composition and method for coloring the same |
| KR20140071149A (en) * | 2012-12-03 | 2014-06-11 | 김한식 | Composition for Ginseng Jelly without Sugar and Manufacturing Method Thereof |
| CN105942357A (en) * | 2016-01-29 | 2016-09-21 | 安徽省佳食乐食品加工有限公司 | Summer-heat-relieving and face-nourishing mung bean alcohol-effect-dispelling nutritional jelly and preparation method thereof |
| CN106107786A (en) * | 2016-07-05 | 2016-11-16 | 安徽省林锦记食品工业有限公司 | A kind of Resina persicae antioxidation novel nourishing fruit jelly |
| CN106136162A (en) * | 2016-07-05 | 2016-11-23 | 安徽省林锦记食品工业有限公司 | A kind of peach gum blueberry novel nourishing jelly |
| CN106722582A (en) * | 2015-11-20 | 2017-05-31 | 包捷梅 | A kind of jelly with dredging vascellum effect |
-
2017
- 2017-11-24 CN CN201711190602.8A patent/CN107865366A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004208595A (en) * | 2002-12-27 | 2004-07-29 | Sanei Gen Ffi Inc | Oral composition and method for coloring the same |
| KR20140071149A (en) * | 2012-12-03 | 2014-06-11 | 김한식 | Composition for Ginseng Jelly without Sugar and Manufacturing Method Thereof |
| CN106722582A (en) * | 2015-11-20 | 2017-05-31 | 包捷梅 | A kind of jelly with dredging vascellum effect |
| CN105942357A (en) * | 2016-01-29 | 2016-09-21 | 安徽省佳食乐食品加工有限公司 | Summer-heat-relieving and face-nourishing mung bean alcohol-effect-dispelling nutritional jelly and preparation method thereof |
| CN106107786A (en) * | 2016-07-05 | 2016-11-16 | 安徽省林锦记食品工业有限公司 | A kind of Resina persicae antioxidation novel nourishing fruit jelly |
| CN106136162A (en) * | 2016-07-05 | 2016-11-23 | 安徽省林锦记食品工业有限公司 | A kind of peach gum blueberry novel nourishing jelly |
Non-Patent Citations (1)
| Title |
|---|
| 吕佳杰等: "桃胶枸杞新型营养果冻的研制", 《安徽农业科学》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111543607A (en) * | 2020-05-15 | 2020-08-18 | 江苏农林职业技术学院 | Tremella and peach gum jelly and processing method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103735782B (en) | A kind of sea cucumber intestine extract composite soft capsules and preparation method thereof | |
| US9204662B2 (en) | Method for producing clear, concentrated sweet potato juice | |
| CN104522809B (en) | Radix Ginseng, Fructus Lycii composite health care beverage and preparation method | |
| CN102389133B (en) | Process for producing cherry juice concentrate | |
| CN104171774B (en) | A kind of enzymolysis local flavor gold Fructus Citri grandis cream and preparation method thereof | |
| CN101375715A (en) | Nutrient powder made from chickpea and grape and preparation method thereof | |
| CN105309623A (en) | Corn peanut milk beverage and production process thereof | |
| CN105265956A (en) | Processing method of health drink containing red dates, dark plum and ginger juice | |
| CN104207265A (en) | Preparation method of cucumber juice | |
| CN104448033A (en) | Extraction method of abelmoschus esculentus pectin | |
| CN104323350B (en) | A kind of manufacture method of amber sugar coated walnut meat | |
| CN107865366A (en) | A kind of processing method of peach gum nutritional jelly | |
| CN106306234A (en) | Cool and refreshing type health-care olive throat wetting tea and preparation method thereof | |
| CN108887539A (en) | A kind of preparation method of kiwi-fruit juice | |
| CN104305410A (en) | Making method of volvariella volvacea and date juice beverage | |
| CN108524542A (en) | A kind of production technology of no fishy smell donkey-hide gelatin | |
| CN105961981A (en) | Processing method of Dictyophora Indusiata health-care beverage | |
| CN110432371A (en) | A kind of preparation method of pomelo peel jelly work and the pomelo peel jelly work of preparation | |
| CN105779185A (en) | Preparation method of fruit wine | |
| CN103371393A (en) | Mandarin orange and bitter gourd compound fruit and vegetable beverage | |
| CN110218609A (en) | The physical squeezing technique of camellia oil | |
| CN109511832A (en) | A kind of roxburgh rose beverage and preparation method thereof | |
| KR20180072214A (en) | Manufacturing method of red ballonflower jelly and red ballonflower jelly manufactured thereby | |
| CN108967760B (en) | Elaeagnus conferta roxb fruit and vegetable composite juice and preparation method thereof | |
| CN103478807B (en) | Loquat and aloe drinks and production method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180403 |