CN107897808A - A kind of tree peony ferment jelly preparation method - Google Patents
A kind of tree peony ferment jelly preparation method Download PDFInfo
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- CN107897808A CN107897808A CN201711155397.1A CN201711155397A CN107897808A CN 107897808 A CN107897808 A CN 107897808A CN 201711155397 A CN201711155397 A CN 201711155397A CN 107897808 A CN107897808 A CN 107897808A
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- 240000005001 Paeonia suffruticosa Species 0.000 title claims abstract description 60
- 235000003889 Paeonia suffruticosa Nutrition 0.000 title claims abstract description 60
- 235000015110 jellies Nutrition 0.000 title claims abstract description 39
- 239000008274 jelly Substances 0.000 title claims abstract description 39
- 238000002360 preparation method Methods 0.000 title claims description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 108010011485 Aspartame Proteins 0.000 claims abstract description 7
- 241000206575 Chondrus crispus Species 0.000 claims abstract description 7
- 229920002752 Konjac Polymers 0.000 claims abstract description 7
- 239000000605 aspartame Substances 0.000 claims abstract description 7
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims abstract description 7
- 229960003438 aspartame Drugs 0.000 claims abstract description 7
- 235000010357 aspartame Nutrition 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- 235000012907 honey Nutrition 0.000 claims abstract description 7
- 102000008186 Collagen Human genes 0.000 claims abstract description 6
- 108010035532 Collagen Proteins 0.000 claims abstract description 6
- 229920001436 collagen Polymers 0.000 claims abstract description 6
- 230000001954 sterilising effect Effects 0.000 claims description 24
- 241000736199 Paeonia Species 0.000 claims description 20
- 235000006484 Paeonia officinalis Nutrition 0.000 claims description 19
- 238000001914 filtration Methods 0.000 claims description 16
- 238000004659 sterilization and disinfection Methods 0.000 claims description 14
- 239000002002 slurry Substances 0.000 claims description 8
- 238000003860 storage Methods 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 5
- 238000000855 fermentation Methods 0.000 claims description 5
- 230000004151 fermentation Effects 0.000 claims description 5
- 241000894006 Bacteria Species 0.000 claims description 4
- 239000012530 fluid Substances 0.000 claims description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- 238000012545 processing Methods 0.000 claims description 4
- 239000008223 sterile water Substances 0.000 claims description 4
- 239000006228 supernatant Substances 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 3
- 239000003292 glue Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 206010013786 Dry skin Diseases 0.000 claims description 2
- 241000235342 Saccharomycetes Species 0.000 claims description 2
- 238000011049 filling Methods 0.000 claims description 2
- 239000000706 filtrate Substances 0.000 claims description 2
- 238000009413 insulation Methods 0.000 claims description 2
- 239000004310 lactic acid Substances 0.000 claims description 2
- 235000014655 lactic acid Nutrition 0.000 claims description 2
- 238000012856 packing Methods 0.000 claims description 2
- 239000002994 raw material Substances 0.000 claims description 2
- 238000007789 sealing Methods 0.000 claims description 2
- 238000005086 pumping Methods 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 8
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 102000004190 Enzymes Human genes 0.000 abstract description 3
- 108090000790 Enzymes Proteins 0.000 abstract description 3
- 239000004480 active ingredient Substances 0.000 abstract description 3
- 230000036772 blood pressure Effects 0.000 abstract description 3
- 230000036039 immunity Effects 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 230000002929 anti-fatigue Effects 0.000 abstract description 2
- 239000003963 antioxidant agent Substances 0.000 abstract description 2
- 230000003078 antioxidant effect Effects 0.000 abstract description 2
- 235000006708 antioxidants Nutrition 0.000 abstract description 2
- 230000003796 beauty Effects 0.000 abstract description 2
- 230000008901 benefit Effects 0.000 abstract description 2
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- 235000009508 confectionery Nutrition 0.000 abstract description 2
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- 235000013305 food Nutrition 0.000 description 3
- 230000006870 function Effects 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
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- 150000001413 amino acids Chemical class 0.000 description 2
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- 230000008859 change Effects 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
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- 230000004048 modification Effects 0.000 description 2
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- 235000015097 nutrients Nutrition 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 241000218201 Ranunculaceae Species 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000002082 anti-convulsion Effects 0.000 description 1
- 230000000845 anti-microbial effect Effects 0.000 description 1
- 230000001741 anti-phlogistic effect Effects 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 238000005842 biochemical reaction Methods 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 210000000748 cardiovascular system Anatomy 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 210000004700 fetal blood Anatomy 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 description 1
- 150000002515 isoflavone derivatives Chemical class 0.000 description 1
- 235000008696 isoflavones Nutrition 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 230000005180 public health Effects 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 230000002485 urinary effect Effects 0.000 description 1
- 239000002699 waste material 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
-
- 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
-
- 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)
- Mycology (AREA)
- Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
Abstract
The tree peony ferment jelly of the present invention, 24 parts of tree peony ferment, 3 parts of honey, 58 parts of konjaku flour, 12 parts of collagen, 13 parts of carragheen, the ratio of 15 20 parts of 0.2 0.5 parts of Aspartame and water is matched, effectively reduce the loss of active ingredient in tree peony ferment, tree peony enzyme activity is remained to greatest extent at the same time, tree peony ferment has reduction cholesterol, blood pressure lowering, toxin-expelling and face nourishing, it is antifatigue, strengthen body immunity, adjust human physiological functions and other effects advantage, jelly entrance is soft and smooth, it is fragrant and sweet, it is full of nutrition, with anti-oxidant, calm the nerves, beauty, the health-care efficacy of weight-reducing.
Description
Technical field
The present invention relates to jelly technical field, more particularly to a kind of tree peony ferment jelly preparation method.
Background technology
Tree peony category Ranunculaceae Paeonia, machaka, has very high ornamental value and pharmaceutical value.The Chinese Academy of Sciences adopts
With chemical assay the result shows that, in peony petal, pistil and pollen contain 8 kinds of amino acid needed by human and it is a variety of dimension life
Element, carbohydrate and Flavonoid substances, also containing trace element necessary to a variety of enzymes, 7 kinds of macroelements and 5 kinds of human bodies, have anti-
Cancer, anticancer, adjust blood fat, stabilizing blood pressure, toxin-expelling and face nourishing, the effect such as slow down aging, improve the immunity of the human body.The root bark of tree peony is tree peony
Dry root skin, first recorded in《Sheng Nong's herbal classic》, the medicinal history in existing more than 2000 years, is the conventional Chinese medicine product that Chinese Pharmacopoeia is collected
One of kind, cold nature is hidden bitter, pungent, is had effects that clearing heat and cooling blood, is activated blood circulation and dispersed blood clots, modern pharmacological research is shown, moutan bark has
Cardiovascular system, anticonvulsion, liver protection are adjusted, urinary system is adjusted, adjusts immunocyte, antimicrobial antiphlogistic effect etc..
Phoenix peony was approved as new raw-food material in 2013 by the Ministry of Public Health, and peony is important to develop money
Source, every year in addition to viewing and admiring, a large amount of fresh peony flowers, are descended slowly and lightly, are wasted, it is not developed and utilized, cause treasured naturally
The waste of your resource.For a long time, the utilization of tree peony deep processed product but seem serious hysteresis that production added value is very low,
Also industrial chain is not formed.Therefore the activity in these residues and nutritional ingredient is made full use of to use tree peony to comprehensive utilization oil,
Tree peony industry added value is improved to be of great significance.
With deepening continuously for microbe research, ferment has increasingly been recognized the beneficial effect of health by people
Know.Ferment is a kind of large biological molecule material with special bioactivity being made of amino acid, it is present in all work
In animal and plant body, it is to maintain body normal function, digests a kind of necessary material of the vital movement such as food, repair tissue, almost
Participate in all vital movements：Ponder a problem, move, sleep, breathing, indignation, sobbing or secretion hormone etc. are all with ferment
Action result centered on element.If without ferment, biochemical reaction will be unable to carry out, and five big nutrients all have no body change
Use, biological phenomena will stop.Therefore, ferment is self-evident to the importance of life, or even it is known as " living by many people
Material ", " material for grasping all vital movements ".Ferment has oxidation, decomposition, metabolism, thermal energy
Effect, the effect of purification blood and antibacterial defence effect.
In recent years, with the improvement of people ' s living standards and living-pattern preservation, people are more and more severe to food requirement
Carve, it is desirable to while nice, most seek nutrient health, therefore the food with healthcare function is increasingly favored be subject to people.
A variety of jelly production methods are announced in the prior art, but the production method of these jelly still has some defects, such as nutrition list
First, the problems such as preservative antioxidant.
The edible health product that tree peony ferment is combined with jelly at present do not emerge also, and people can not experience tree peony ferment jelly
Health care cuisines.
The content of the invention
In order to compensate for the shortcomings of the prior art, the present invention provides a kind of tree peony ferment jelly preparation method.
The present invention is achieved through the following technical solutions：
A kind of tree peony ferment jelly preparation method, using peony as raw material, its feature is to comprise the following steps：
Step 1, peony is cleaned dry it is spare；
Step 2, dry peony petal is crushed and carries out being mixed into slurries with sterile water；
Step 3, adds saccharomycete in slurries, lactic acid bacteria ferment and low-temperature storage；
Step 4, by filtering fermentation liquor；
Step 5, carries out sterilization treatment to filtrate and obtains tree peony ferment；
Step 6, tree peony ferment, honey, konjaku flour, collagen, carragheen, Aspartame and water are mixed, obtained
To transparent glue；
Step 6, coarse filtration, refined filtration, it is temporary to be transferred to excessive bucket insulation；
Step 7, filling, sealing, room temperature sterilization and hot blast drying；
Step 8, cooling packing obtain tree peony ferment jelly.
The tree peony ferment jelly preparation method of the present invention, sterilizing is 60 DEG C of sterilizing 10-30min in the step 2, tree peony
Broken pollen is 180-320 mesh powders.
The tree peony ferment jelly preparation method of the present invention, the step 3 kind fermentation are specially：Slurries are stirred evenly, it is low
Warm 30-50 DEG C ferments 25-50 days, and continues low tempertaure storage 100 days.
The tree peony ferment jelly preparation method of the present invention, the filtering, supernatant is extracted to the siphon of zymotic fluid elder generation, then is passed through
0.15 μm of miillpore filter plate and frame filter press is filtered.
The tree peony ferment jelly preparation method of the present invention, the sterilizing, processing time 20-40min, up to liquid tree peony
Ferment.
The tree peony ferment jelly preparation method of the present invention, 2-4 parts of tree peony ferment, 3 parts of honey, konjaku flour in the step 5
5-8 parts, 1-2 parts of collagen, 1-3 parts of carragheen, the ratio of 15-20 parts of 0.2-0.5 parts of Aspartame and water matched.
The tree peony ferment jelly preparation method of the present invention, coarse strainer is 100-150 mesh in the step 6, raw water in refined filtration
Handled by water treatment system.
The tree peony ferment jelly preparation method of the present invention, room temperature sterilization is 80-85 DEG C of sterilization 10- in the step 7
15min, and with 50 DEG C of hot blast dryings.
The beneficial effects of the invention are as follows：
The tree peony ferment jelly of the present invention, effectively reduces the loss of active ingredient in tree peony ferment, remains to greatest extent
Tree peony enzyme activity, without any manually essence, pigment, the active principle of product effectively product of the present invention safe to use is not living
Bacterium, but the low molecule active ingredient of stabilization that viable bacteria produces, such as low molecular peptide, oligosaccharides, saponin(e, the isoflavones isoreactivity factor,
Therefore Cord blood is not required to, long shelf-life.Meanwhile tree peony ferment has reduction cholesterol, blood pressure lowering, toxin-expelling and face nourishing, antifatigue, increasing
Strong body immunity, adjust human physiological functions and other effects advantage, and jelly entrance is soft and smooth, fragrant and sweet, full of nutrition, has antioxygen
Change, calm the nerves, beauty, weight-reducing health-care efficacy.
Embodiment
The present invention is further illustrated with reference to embodiment, it will be appreciated that these examples cannot function as the limitation of the present invention,
Without departing from the spirit and substance of the case in the present invention, the modifications or substitutions made belong to the scope of the present invention.It is if not special
Indicate, the means in following embodiments are conventional means known in the art.
Embodiment 1
Step 1: peony is cleaned dry it is spare.
It is 5 to take the tree peony time：00-8：00am peony petal picking field it is half-open in full bloom, flower is intact, fresh
Tender, disease-free phoenix peony, and foreign matter is removed, clean, drain stand-by in sterile water.
Step 2: low temperature sterilization, crushes, and fermentation, after-ripening.
The tree peony ferment jelly preparation method of the present invention, the middle sterilizing are 60 DEG C of sterilizing 25min, and peony, which crushes, is
250 mesh powders, stir evenly slurries, and 35 DEG C of low temperature ferments 40 days, and continues low tempertaure storage 100 days.
Step 3: filtering.
The tree peony ferment jelly preparation method of the present invention, the filtering, supernatant is extracted to the siphon of zymotic fluid elder generation, then is passed through
0.15 μm of miillpore filter plate and frame filter press is filtered, processing time 30min, up to liquid tree peony ferment.
Step 4: prepared by jelly
The tree peony ferment jelly preparation method of the present invention, 4 parts of tree peony ferment, 3 parts of honey, 6 parts of konjaku flour, glue in the step 5
Former 2 parts of albumen, 2 parts of carragheen, the ratio of 18 parts of 0.4 part of Aspartame and water are matched, and the coarse strainer is 100-150
Mesh, raw water is handled by water treatment system in refined filtration, and the middle room temperature sterilization is 85 DEG C of sterilization 15min, and is blown with 50 DEG C of hot winds
It is dry.
Embodiment 2
Step 1: peony is cleaned dry it is spare.
It is 16 to take the tree peony time：00-17：00 peony petal picking field it is half-open in full bloom, flower is intact, fresh
Tender, disease-free phoenix peony, and foreign matter is removed, clean, drain stand-by in sterile water.
Step 2: low temperature sterilization, crushes, and fermentation, after-ripening.
The tree peony ferment jelly preparation method of the present invention, the middle sterilizing are 60 DEG C of sterilizing 30min, and peony, which crushes, is
300 mesh powders, stir evenly slurries, and 50 DEG C of low temperature ferments 50 days, and continues low tempertaure storage 100 days.
Step 3: filtering.
The tree peony ferment jelly preparation method of the present invention, the filtering, supernatant is extracted to the siphon of zymotic fluid elder generation, then is passed through
0.15 μm of miillpore filter plate and frame filter press is filtered, processing time 30min, up to liquid tree peony ferment.
Step 4: prepared by jelly.
The tree peony ferment jelly preparation method of the present invention, 4 parts of tree peony ferment, 3 parts of honey, konjaku flour 6 in the step 5
The ratio of part, 2 parts of collagen, 2 parts of carragheen, 0.4 part of Aspartame and 18 parts of water is matched, and the coarse strainer is 100-
150 mesh, raw water is handled by water treatment system in refined filtration, and the middle room temperature sterilization is 85 DEG C of sterilization 15min, and with 50 DEG C of hot winds
Drying.
The specific implementation to the present invention is described in detail above, but is intended only as an example, and the present invention is not
Specific implementation case described above is limited to, the equivalent modifications carried out to the present invention are also within protection scope of the present invention.
Claims (8)
1. a kind of tree peony ferment jelly preparation method, using peony as raw material, its feature is to comprise the following steps：
Step 1, peony is cleaned dry it is spare；
Step 2, dry peony petal is crushed and carries out being mixed into slurries with sterile water；
Step 3, adds saccharomycete in slurries, lactic acid bacteria ferment and low-temperature storage；
Step 4, by filtering fermentation liquor；
Step 5, carries out sterilization treatment to filtrate and obtains tree peony ferment；
Step 6, tree peony ferment, honey, konjaku flour, collagen, carragheen, Aspartame and water are mixed, obtained
To transparent glue；
Step 6, coarse filtration, refined filtration, it is temporary to be transferred to excessive bucket insulation；
Step 7, filling, sealing, room temperature sterilization and hot blast drying；
Step 8, cooling packing obtain tree peony ferment jelly.
2. tree peony ferment jelly preparation method as claimed in claim 1, it is characterised in that：Sterilizing is 60 DEG C of sterilizings in step 2
10-30min, it is 180-320 mesh powders that peony, which crushes,.
3. tree peony ferment jelly preparation method as claimed in claim 1, its feature is for step 3 kind, which is fermented, is specially：It is right
Slurries stir evenly, and 30-50 DEG C of low temperature ferments 25-50 days, and continues low tempertaure storage 100 days.
4. tree peony ferment jelly preparation method as claimed in claim 1, its feature is for the filtering, to zymotic fluid elder generation rainbow
Suction and pumping take supernatant, then are filtered through 0.15 μm of miillpore filter plate and frame filter press.
5. tree peony ferment jelly preparation method as claimed in claim 1, its feature is for, the sterilizing, processing time 20-
40min, up to liquid tree peony ferment.
6. tree peony ferment jelly preparation method as claimed in claim 1, its feature for, 2-4 parts of tree peony ferment in step 5,
3 parts of honey, 5-8 parts of konjaku flour, 1-2 parts of collagen, 1-3 parts of carragheen, 15-20 parts of 0.2-0.5 parts of Aspartame and water
Ratio is matched.
7. tree peony ferment jelly preparation method as claimed in claim 1, its feature is for coarse strainer is 100- in step 6
150 mesh, raw water is handled by water treatment system in refined filtration.
8. tree peony ferment jelly preparation method as claimed in claim 1, its feature is for room temperature sterilization is 80- in step 7
85 DEG C of sterilization 10-15min, and with 50 DEG C of hot blast dryings.
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| CN201711155397.1A CN107897808A (en) | 2017-11-20 | 2017-11-20 | A kind of tree peony ferment jelly preparation method |
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| CN201711155397.1A CN107897808A (en) | 2017-11-20 | 2017-11-20 | A kind of tree peony ferment jelly preparation method |
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| CN107897808A true CN107897808A (en) | 2018-04-13 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109123536A (en) * | 2018-09-05 | 2019-01-04 | 河南科技大学 | A kind of peony bud jelly and preparation method thereof |
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- 2017-11-20 CN CN201711155397.1A patent/CN107897808A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109123536A (en) * | 2018-09-05 | 2019-01-04 | 河南科技大学 | A kind of peony bud jelly and preparation method thereof |
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