CN108497412A - A kind of health-care fruit jelly and preparation method - Google Patents
A kind of health-care fruit jelly and preparation method Download PDFInfo
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- CN108497412A CN108497412A CN201810281194.5A CN201810281194A CN108497412A CN 108497412 A CN108497412 A CN 108497412A CN 201810281194 A CN201810281194 A CN 201810281194A CN 108497412 A CN108497412 A CN 108497412A
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- heating
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- 235000015110 jellies Nutrition 0.000 title claims abstract description 25
- 239000008274 jelly Substances 0.000 title claims abstract description 25
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 14
- 238000002360 preparation method Methods 0.000 title claims abstract description 7
- 239000003292 glue Substances 0.000 claims abstract description 38
- 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 30
- 238000010438 heat treatment Methods 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 13
- 238000013019 agitation Methods 0.000 claims abstract description 11
- 229930006000 Sucrose Natural products 0.000 claims abstract description 10
- 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 claims abstract description 10
- FUFJGUQYACFECW-UHFFFAOYSA-L calcium hydrogenphosphate Chemical class [Ca+2].OP([O-])([O-])=O FUFJGUQYACFECW-UHFFFAOYSA-L 0.000 claims abstract description 10
- 235000019700 dicalcium phosphate Nutrition 0.000 claims abstract description 10
- 239000005720 sucrose Substances 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 8
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims abstract description 7
- 229920001592 potato starch Polymers 0.000 claims abstract description 7
- 230000008034 disappearance Effects 0.000 claims abstract description 6
- 239000007788 liquid Substances 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims abstract description 6
- 238000005057 refrigeration Methods 0.000 claims abstract description 6
- 238000002604 ultrasonography Methods 0.000 claims abstract description 6
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 9
- 229940005550 sodium alginate Drugs 0.000 claims description 9
- 239000000661 sodium alginate Substances 0.000 claims description 9
- 239000002994 raw material Substances 0.000 claims description 6
- KEAYESYHFKHZAL-UHFFFAOYSA-N Sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 claims description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims 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 claims 1
- 229910052799 carbon Inorganic materials 0.000 claims 1
- 239000011734 sodium Substances 0.000 claims 1
- 229910052708 sodium Inorganic materials 0.000 claims 1
- 238000003756 stirring Methods 0.000 claims 1
- 244000061456 Solanum tuberosum Species 0.000 description 9
- 235000002595 Solanum tuberosum Nutrition 0.000 description 9
- 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 description 4
- 239000000843 powder Substances 0.000 description 4
- 239000013049 sediment Substances 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 235000012015 potatoes Nutrition 0.000 description 3
- 208000002699 Digestive System Neoplasms Diseases 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 230000008021 deposition Effects 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 208000024558 digestive system cancer Diseases 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 201000010231 gastrointestinal system cancer Diseases 0.000 description 2
- 239000000499 gel Substances 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 238000007634 remodeling Methods 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 230000037396 body weight Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000005341 cation exchange Methods 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000009313 farming Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 238000002523 gelfiltration Methods 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 238000005213 imbibition Methods 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 230000035922 thirst 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- 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
-
- 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
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a kind of health-care fruit jelly and preparation methods, include the following steps：The pure water heating for first measuring upper 60g 120g is boiled, it is cooled to 60 DEG C, it is 8~9 with 1.5g 3.5g natrium carbonicum calcinatum tune pH, 0.2g 0.4g potato starches, 1g 2g sodium alginates, 0.1g 0.3g calcium monohydrogen phosphates are uniformly mixed, slowly mixture is sprinkled into water under agitation, it is allowed to disperse, until glue is thoroughly swelled into transparent uniform liquid；Boil glue：Sol solutions are placed in ultrasound 5min in ultrasonic wave, glue is made fully to dissolve；Then 3~5min is boiled into glue heating, is sterilized；Defoaming：In heating sol-process, glue produces various vesicles, stands 20~30min, and vesicle constantly floats disappearance；4g 8g sucrose is added in the glue boiled, when being cooled to 60 DEG C, is slowly added into the laggard luggage box refrigeration of 0.1g 0.3g citric acid solutions under agitation.The present invention solves the problems, such as that existing jelly cannot be satisfied the health care demand of people.
Description
Technical field
The present invention relates to a kind of jelly, and in particular to a kind of health-care fruit jelly.The invention further relates to a kind of health care work(jelly
Preparation method.
Background technology
Jelly is a kind of healthy food of low calorie high dietary-fiber, has become a kind of snack food of fashion.It with
Unique mouthfeel, strong fruit flavor have won the favor of young man and children.Jelly be with edible glue, sugar or sweetener and
Food additives etc. are raw material, the jelly food being process through boiling the processes such as glue, allotment, canned, sterilization, in order to enhance fruit
The trophism of jelly mainly has fruit type jelly in existing market, is exactly that fruit syrup or pulp are added in producing jelly.But
With the raising of people’s lives level, people more thirst for that the jelly with various healthcare functions, but current market can be bought
It is upper few.
Invention content
The present invention solves the deficiencies in the prior art, provides a kind of prevention digestive system cancer, fat deposition and to reduce courage solid
The health-care fruit jelly of alcohol.The present invention also provides a kind of preparation methods of health-care fruit jelly.
Used technical solution is the present invention to achieve the goals above：
A kind of health-care fruit jelly is prepared by the raw material of following parts by weight：
Sodium alginate 1-2 calcium monohydrogen phosphate 0.1-0.3 potato starches 0.2-0.4
Citric acid 0.1-0.3 sucrose 4-8 natrium carbonicum calcinatums 1.5-3.5
Pure water 60-120.
Preferably, the parts by weight of the raw material are：
1.30 calcium monohydrogen phosphate of sodium alginate, 0.2 potato starch 0.26
0.2 sucrose of citric acid, 6 natrium carbonicum calcinatum 2
Pure water 80.
A kind of preparation method of health-care fruit jelly, includes the following steps：Colloidal sol：The pure water for first measuring above-mentioned parts by weight adds
Heat is boiled, and is cooled to 60 DEG C, is 8~9 with the natrium carbonicum calcinatum tune pH of above-mentioned parts by weight, the potato of above-mentioned parts by weight is formed sediment
Powder, sodium alginate, calcium monohydrogen phosphate are uniformly mixed, and slowly mixture is sprinkled into water under agitation, is allowed to disperse, until glue
Thoroughly it is swelled into transparent uniform liquid；Boil glue：Sol solutions are placed in ultrasound 5min in ultrasonic wave, glue is made fully to dissolve；So
3~5min is boiled into glue heating afterwards, is sterilized；Defoaming：In heating sol-process, glue produces various small
Bubble, it is necessary to stand 20~30min, vesicle constantly floats disappearance；The sucrose of above-mentioned parts by weight is added in the glue boiled,
When being cooled to 60 DEG C, it is slowly added into the laggard luggage box refrigeration of citric acid solution of above-mentioned parts by weight under agitation.
The present invention because sodium alginate has its unique alimentary health-care function, in human body stomach have water imbibition, adsorptivity,
Cation exchanges and the physiological actions such as gel filtration, has and significantly prevents digestive system cancer, reduces Cholesterol Accumulation, prevention of arterial
Hardening inhibits effect of virus etc..The present invention just uses sodium alginate for raw material, using its gel characteristic, has studied influence
The factor for producing jelly, from hardness, brittleness, transparency from the aspect of the number of sugar content and the efficiency of sterilization, is produced vast
The favorite product of consumer.It is the gelling performance that sodium alginate is utilized that we, which produce jelly, because starch also has good gel
Property, and potato（potato）It is that more universal crops are planted in Shanxi, starch has very high nutritive value, potato to contain
A small amount of fat, can be described as low energy food；The dietary fiber that potato contains can play wide intestines defaecation, promote enterogastric peristalsis,
Prevent fat deposition, reduce plasma cholesterol, the increased effect of control body weight, and contain abundant protein, utilizes Ma Ling
Sweet potato starch makes jelly, not only promotes and is utilized the nutritive value of potato, but also reduce the cost for producing jelly, more can
Promote the development of farming industry.
Specific implementation mode
Technical scheme of the present invention is clearly and completely described below, it is clear that described embodiment is the present invention
A part of the embodiment, instead of all the embodiments.Based on the embodiments of the present invention, those of ordinary skill in the art are not having
The every other embodiment obtained under the premise of creative work is made, shall fall within the protection scope of the present invention.
Embodiment 1
It first measures the heating of 60g pure water to boil, is cooled to 60 DEG C, is 8 with 1.5g natrium carbonicum calcinatum tune pH, 0.2g potatoes are formed sediment
Powder, 1g sodium alginates are uniformly mixed with 0.1g calcium monohydrogen phosphates, and slowly mixture is sprinkled into water under agitation, are allowed to point
It dissipates, until glue is thoroughly swelled into transparent uniform liquid；Boil glue：Sol solutions are placed in ultrasound 5min in ultrasonic wave, glue is made to fill
Divide dissolving；Then 3min is boiled into glue heating, is sterilized；Defoaming：In heating sol-process, glue produces many
More vesicles, stands 20min, and vesicle constantly floats disappearance；4g sucrose is added in the glue boiled, when being cooled to 60 DEG C,
It is slowly added into the laggard luggage box refrigeration of 0.1g citric acid solutions under agitation.
Embodiment 2
It first measures the heating of 80g pure water to boil, is cooled to 60 DEG C, is 8.5 with 2g natrium carbonicum calcinatum tune pH, 0.26g potatoes are formed sediment
Powder, 1.3g sodium alginates are uniformly mixed with 0.2g calcium monohydrogen phosphates, and slowly mixture is sprinkled into water under agitation, are allowed to point
It dissipates, until glue is thoroughly swelled into transparent uniform liquid；Boil glue：Sol solutions are placed in ultrasound 5min in ultrasonic wave, glue is made to fill
Divide dissolving；Then 4min is boiled into glue heating, is sterilized；Defoaming：In heating sol-process, glue produces many
More vesicles, stands 25min, and vesicle constantly floats disappearance；6g sucrose is added in the glue boiled, when being cooled to 60 DEG C,
It is slowly added into the laggard luggage box refrigeration of 0.2g citric acid solutions under agitation.
Embodiment 3
It first measures the heating of 120g pure water to boil, is cooled to 60 DEG C, is 9 with 3.5g natrium carbonicum calcinatum tune pH, 0.4g potatoes are formed sediment
Powder, 2g sodium alginates are uniformly mixed with 0.3g calcium monohydrogen phosphates, and slowly mixture is sprinkled into water under agitation, are allowed to point
It dissipates, until glue is thoroughly swelled into transparent uniform liquid；Boil glue：Sol solutions are placed in ultrasound 5min in ultrasonic wave, glue is made to fill
Divide dissolving；Then 5min is boiled into glue heating, is sterilized；Defoaming：In heating sol-process, glue produces many
More vesicles, stands 30min, and vesicle constantly floats disappearance；8g sucrose is added in the glue boiled, when being cooled to 60 DEG C,
It is slowly added into the laggard luggage box refrigeration of 0.3g citric acid solutions under agitation.
It is above disclosed to be merely a preferred embodiment of the present invention, the right of the present invention cannot be limited with this certainly
Range, therefore according to equivalent variations made by scope of the present invention patent, be still within the scope of the present invention.It should be appreciated that
Above description is intended to illustrative and not limiting.For example, above-described embodiment (and/or its aspect) can be in combination with one another.
In addition, enlightenment according to the present invention, which can make many remodeling, is suitable for specific situation or material without departing from the present invention's
Range.By reading foregoing description, many other embodiments and remodeling in scope and spirit of the claims are to this field
Technical staff is obvious.
Claims (3)
1. a kind of health-care fruit jelly is prepared by the raw material of following parts by weight：
Sodium alginate 1-2 calcium monohydrogen phosphate 0.1-0.3 potato starches 0.2-0.4
Citric acid 0.1-0.3 sucrose 4-8 natrium carbonicum calcinatums 1.5-3.5
Pure water 60-120.
2. health-care fruit jelly according to claim 1, which is characterized in that the parts by weight of the raw material are：
1.30 calcium monohydrogen phosphate of sodium alginate, 0.2 potato starch 0.26
0.2 sucrose of citric acid, 6 natrium carbonicum calcinatum 2
Pure water 80.
3. the preparation method of the health-care fruit jelly described in a kind of any one of claim 1 to 2, which is characterized in that including following step
Suddenly：Colloidal sol：The pure water heating for first measuring above-mentioned parts by weight is boiled, and 60 DEG C is cooled to, with the anhydrous carbon of above-mentioned parts by weight
Sour sodium tune pH is 8~9, the potato starch, sodium alginate, calcium monohydrogen phosphate of above-mentioned parts by weight is uniformly mixed, in stirring condition
Under slowly mixture is sprinkled into water, be allowed to disperse, until glue is thoroughly swelled into transparent uniform liquid；Boil glue：By sol solutions
It is placed in ultrasound 5min in ultrasonic wave, glue is made fully to dissolve；Then 3~5min is boiled into glue heating, is sterilized；Defoaming：
In heating sol-process, glue produces various vesicles, stands 20~30min, and vesicle constantly floats disappearance；It will be upper
The sucrose for stating parts by weight is added in the glue boiled, when being cooled to 60 DEG C, is slowly added into above-mentioned weight under agitation
The laggard luggage box refrigeration of citric acid solution of number.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810281194.5A CN108497412A (en) | 2018-04-02 | 2018-04-02 | A kind of health-care fruit jelly and preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810281194.5A CN108497412A (en) | 2018-04-02 | 2018-04-02 | A kind of health-care fruit jelly and preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108497412A true CN108497412A (en) | 2018-09-07 |
Family
ID=63379465
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810281194.5A Pending CN108497412A (en) | 2018-04-02 | 2018-04-02 | A kind of health-care fruit jelly and preparation method |
Country Status (1)
| Country | Link |
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| CN (1) | CN108497412A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111436584A (en) * | 2020-05-08 | 2020-07-24 | 江西师范大学 | Jelly rich in fish collagen and preparation method thereof |
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|---|---|---|---|---|
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| CN101443365A (en) * | 2006-03-17 | 2009-05-27 | 不二制油株式会社 | Process for production of pectin, and gelling agent and gelatinous food using the same |
| CN101756083A (en) * | 2009-12-08 | 2010-06-30 | 中国海洋大学 | Sodium alginate-calcium ion sustained-release jelly and preparation method thereof |
| CN102805279A (en) * | 2012-08-28 | 2012-12-05 | 青岛海之林生物科技开发有限公司 | Sodium alginate jelly powder and application |
| CN103598491A (en) * | 2013-11-26 | 2014-02-26 | 刘海燕 | Production method for ginger-taste health-care jelly |
-
2018
- 2018-04-02 CN CN201810281194.5A patent/CN108497412A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1166929A (en) * | 1996-05-06 | 1997-12-10 | 卡夫食品有限公司 | Quick solidified and jellied mixture |
| CN101443365A (en) * | 2006-03-17 | 2009-05-27 | 不二制油株式会社 | Process for production of pectin, and gelling agent and gelatinous food using the same |
| CN101756083A (en) * | 2009-12-08 | 2010-06-30 | 中国海洋大学 | Sodium alginate-calcium ion sustained-release jelly and preparation method thereof |
| CN102805279A (en) * | 2012-08-28 | 2012-12-05 | 青岛海之林生物科技开发有限公司 | Sodium alginate jelly powder and application |
| CN103598491A (en) * | 2013-11-26 | 2014-02-26 | 刘海燕 | Production method for ginger-taste health-care jelly |
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| Title |
|---|
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111436584A (en) * | 2020-05-08 | 2020-07-24 | 江西师范大学 | Jelly rich in fish collagen and preparation method thereof |
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Application publication date: 20180907 |