CN108618060A - A kind of production method of Multi-layer jelly - Google Patents
A kind of production method of Multi-layer jelly Download PDFInfo
- Publication number
- CN108618060A CN108618060A CN201810431553.0A CN201810431553A CN108618060A CN 108618060 A CN108618060 A CN 108618060A CN 201810431553 A CN201810431553 A CN 201810431553A CN 108618060 A CN108618060 A CN 108618060A
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- Prior art keywords
- jelly
- bed
- layer
- filling head
- jam
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Links
- 235000015110 jellies Nutrition 0.000 title claims abstract description 157
- 239000008274 jelly Substances 0.000 title claims abstract description 157
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 33
- 239000000463 material Substances 0.000 claims abstract description 65
- 238000007710 freezing Methods 0.000 claims abstract description 51
- 230000008014 freezing Effects 0.000 claims abstract description 51
- 239000007788 liquid Substances 0.000 claims abstract description 37
- 238000001816 cooling Methods 0.000 claims abstract description 30
- 235000015067 sauces Nutrition 0.000 claims description 12
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 239000000498 cooling water Substances 0.000 claims description 4
- 230000010412 perfusion Effects 0.000 abstract description 7
- 238000007789 sealing Methods 0.000 description 9
- 239000000084 colloidal system Substances 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 238000002347 injection Methods 0.000 description 4
- 239000007924 injection Substances 0.000 description 4
- NJPPVKZQTLUDBO-UHFFFAOYSA-N novaluron Chemical compound C1=C(Cl)C(OC(F)(F)C(OC(F)(F)F)F)=CC=C1NC(=O)NC(=O)C1=C(F)C=CC=C1F NJPPVKZQTLUDBO-UHFFFAOYSA-N 0.000 description 4
- 239000000654 additive Substances 0.000 description 3
- 230000000996 additive effect Effects 0.000 description 3
- 238000005266 casting Methods 0.000 description 3
- 230000001351 cycling effect Effects 0.000 description 3
- 238000010586 diagram Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- 230000000712 assembly Effects 0.000 description 1
- 238000000429 assembly Methods 0.000 description 1
- -1 belt conveyor 8 Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 208000002925 dental caries Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 238000003780 insertion Methods 0.000 description 1
- 230000037431 insertion Effects 0.000 description 1
- 238000009434 installation Methods 0.000 description 1
- 230000002427 irreversible effect Effects 0.000 description 1
- 239000007791 liquid phase Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 239000003566 sealing material Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 210000005239 tubule Anatomy 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
-
- 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)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
A kind of production method of Multi-layer jelly, includes the following steps：(1), the first jelly bed of material is filled in jelly cup, is contacted, is stayed for some time with first layer jelly bed of material surface by being moved up into jelly cup under freezing filling head, the cooling first jelly bed of material；(2), freezing filling head is lifted off the first jelly bed of material, opening simultaneously the discharge port of freezing filling head makes jam flow out, jam layer is formed on the first jelly bed of material surface, the jelly feed liquid being perfused in advance in jelly cup is cooled down by freezing filling head, forms the jelly bed of material, while injecting jam into jelly cup from freezing filling head again, the cooling of jelly feed liquid and the perfusion of jam can be completed by freezing filling head, compared with prior art, Production Time is saved, production efficiency is improved.
Description
Technical field
The invention belongs to the food-processing methods of field of food, and in particular to a kind of production method of Multi-layer jelly.
Background technology
The colloid additive of traditional main pre-production definite shape of fruit jelly food, is added to jelly by the colloid additive
In, this method requires to mix with jelly liquid phase when the colloid high temperature of pre-production, has this limitation, can only use irreversible shape
At colloid, mouthfeel is single, and specific installation need to be used to make colloid additive, and making apparatus is complicated, need pre-production independent
Mold, separately formed in a mold, mold usage amount is big, and occupied space is big.
To solve the above-mentioned problems, Chinese patent literature 201710207368.9 discloses a kind of preparation side of note heart jelly
First layer jelly feed liquid fill in jelly cup by method and its note heart jelly, including elder generation, and feed liquid is cooled and shaped, will note heart needle insertion the
One layer of jelly feed liquid is suspended from first layer jelly feed liquid surface, then will note heart material injection first layer jelly feed liquid inside or cast
Second layer jelly feed liquid is refilled to form different note heart figures on first layer jelly feed liquid surface, finally seal, sterilize,
It is note heart jelly finished product after cooling, packaging, using the note heart jelly of above method preparation, when carrying out the injection of note heart material,
Need etc. first layers jelly feed liquid cooling after carry out again note the heart material injection, production process is cumbersome, and the time of cost is long, need further
It improves.
Invention content
The purpose of the present invention is overcoming the prior art, a kind of achievable jelly feed liquid cooling and perfusion jam are provided
The production method of one step completed Multi-layer jelly.
The present invention adopts the following technical scheme that：
A kind of production method of Multi-layer jelly, includes the following steps：
(1), the first jelly bed of material is filled in jelly cup, will freezing filling head under move up into jelly cup with first layer fruit
Freeze the contact of bed of material surface, stays for some time, the cooling first jelly bed of material；
(2), freezing filling head is lifted off the first jelly bed of material, opening simultaneously the discharge port of freezing filling head makes jam
Outflow forms jam layer on the first jelly bed of material surface.
Further, further include step (3)：The second jelly bed of material is filled on jam layer to jelly cup is full of, and is then sealed
Mouth, sterilization, cooling, obtained Multi-layer jelly.
Further, the rate of flooding of the second jelly bed of material is by slow-to-fast.
Further, the step (1) includes：The first layer jelly bed of material is filled in jelly cup, it will be under freezing filling head
It moves up into jelly cup and is contacted with first layer jelly bed of material surface, stayed for some time, while in the bottom of jelly cup and surrounding
Spray cooling water, the cooling first jelly bed of material.
Further, the first jelly bed of material and the second jelly bed of material are identical feed liquid.
Further, the temperature of the jam is 12-18 DEG C
Further, the temperature of the first jelly bed of material and the second jelly bed of material is 65-75 DEG C.
By the above-mentioned description of this invention it is found that compared with prior art, the beneficial effects of the invention are as follows：The present invention's is more
In the production method of layer jelly, the jelly feed liquid being perfused in advance in jelly cup is cooled down by freezing filling head, forms the jelly bed of material,
Jam is injected into jelly cup from freezing filling head again simultaneously, and cooling and the fruit of jelly feed liquid can be completed by freezing filling head
The perfusion of sauce it is not necessary that the perfusion of the cooling of jelly feed liquid and jam is further divided into two steps, passes through two compared with prior art
A device is completed, and Production Time is saved, and improves production efficiency, and jelly feed liquid is cold by freezing filling head progress
But, cold front heavy rain system in the prior art is eliminated, equipment is simplified, saves production cost.
Description of the drawings
Fig. 1 is the structural schematic diagram for noting sauce device；
Fig. 2 is the enlarged drawing that A goes out in Fig. 1；
Fig. 3 is the status diagram for noting sauce device freezing jelly feed liquid；
Fig. 4 is the status diagram for noting sauce device freezing perfusion jam；
Fig. 5 is the process schematic of Multi-layer jelly production；
Fig. 6 is the process schematic for noting the production of heart jelly.
In figure, 1- freezes filling head, 11- cavitys, 12- discharge ports, 2- coolers, 3- discharge nozzles, 4- circulation pipes, 5- conveyings
Pump, 6- seal assemblies, 61- sealing elements, 62- connectors, the first cylinders of 63-, 7- cranes, 71- pedestals, 72- guide rails, 73- are moved
Dynamic seat, the second cylinders of 74-, 8- belt conveyors, 9- jelly device for casting, 91- hoppers, the first pouring heads of 92-, 93- second are filled
Head, 0- jelly cups.
Specific implementation mode
Below by way of specific implementation mode, the invention will be further described.
Shown in Fig. 6, a kind of production line of jelly, including belt conveyor 8, jelly device for casting 9 and note sauce
Device；
Belt conveyor 8 is used for placing jelly cup 0, and from left to right dress is perfused in conveying jelly cup 0 to jelly in the horizontal direction
9 and note sauce device are set, jelly feed liquid and jam is perfused to jelly cup 0；
Jelly device for casting 9 includes hopper 91, the first pouring head 92 and the second pouring head 93, and hopper 91 is for storing jelly
Feed liquid；First pouring head 92 is connect with hopper 91, is arranged above belt conveyor 8, and the front end of belt conveyor 8 is located at, and is used
In the first jelly feed liquid is perfused into jelly cup 0, the first jelly bed of material is formed；Second pouring head 93 is connect with hopper 91, setting
Above belt conveyor 8, it is located at behind note sauce device, for the second jelly feed liquid to be perfused into jelly cup 0, forms the second fruit
Freeze the bed of material, specifically, the first jelly feed liquid is identical feed liquid with the second jelly feed liquid；
Note sauce device is for jam, including freezing filling head 1, cooler 2, discharge nozzle 3, cycle to be perfused into jelly cup 0
Pipe 4, delivery pump 5, seal assembly 6 and crane 7；
Crane 7 includes pedestal 71, the guide rail 72 being vertically extended on pedestal 71, can move up and down setting
The drive component that Mobile base 73 and driving Mobile base 73 on guide rail 72 move, specifically, drive component is to be arranged in pedestal
The second cylinder 74 for driving Mobile base 73 to move up and down on 71；
The freezing setting of filling head 1 is moved up and down with Mobile base 73 on Mobile base 73, is provided with and is cycling in and out for jam
Cavity 11, bottom are provided with the discharge port 12 being connected to cavity 11, are arranged in use, the jam cooled down through cooler 2 is in sky
Chamber 11 is cycling in and out, and freezing filling head 1 is made to keep low temperature so that freezing filling head 1 and the first jelly feed liquid be when contacting, can be with
Cooling first jelly feed liquid forms the first jelly bed of material, specifically, the bottom of freezing filling head 1 is formed with smooth contact surface,
When ensureing that freezing filling head 1 and the first jelly feed liquid contact, the structure of the first jelly bed of material is not destroyed；
Cooler 2 is arranged on pedestal 71, and for cooling down jam, top is provided with input port, and bottom is provided with output
Mouthful, assigned temperature is cooled to the jam of entrance, then be delivered to freezing filling head 1, specifically, cooler 2 is in the prior art
Common cooling device, basic structure include mainly cooling chamber, evaporator, compressor, condenser, capillary, and work is former
Reason is：Freeze and after the reducing pressure by regulating flow by capillary, the rapid evaporation endothermic inside evaporator absorbs inside cooling chamber
Heat rejects heat to the external world into condenser, and be condensed into subcooled liquid, again passes by hair under the action of compressor
Tubule reducing pressure by regulating flow, so cycle make the jelly feed liquid in cooling chamber be cooled to assigned temperature；
3 one end of discharge nozzle is connect with the delivery outlet of cooler 2, and the other end is connect with freezing filling head 1, by fruit after cooling
Sauce is sent into from cooler 2 in freezing filling head 1, specifically, one end that discharge nozzle 3 is connect with freezing filling head 1 stretches to cavity
11 bottom, further, discharge nozzle 3 are hose；
4 one end of circulation pipe is connect with the entrance of cooler 2, and the other end is connect with freezing filling head 1, will be from freezing material feeding
First 1 jam out is sent into cooler 2 and is cooled down, specifically, one end that circulation pipe 4 is connect with freezing filling head 1 stretches to
The top of cavity 11, further, circulation pipe 4 are hose；
Delivery pump 5 is arranged on discharge nozzle 3 or circulation pipe 4, and jam is enable to be followed between cooler 2 and freezing filling head 1
Ring passes in and out and keeps low temperature, specifically, defeated pump 5 surely is arranged on discharge nozzle 3, by delivery pump 5, enables jam in cooler 2
Then middle cooling is returned in cooler 2 into freezing filling head 1, again by circulation pipe 4 by discharge nozzle 3, forms one and follow
Ring makes jam keep low temperature；
Seal assembly 6 is used to seal the discharge port 12 of freezing filling head 1, including sealing element 61, connector 62 and driving dress
It sets, sealing element 61, which can move up and down, to be arranged in the cavity 11 of freezing filling head 1, for sealing material mouth 12, is arranged to, is sealed
When part 61 seals material mouth 12, freezing filling head 1 cools down the first jelly feed liquid, when sealing element 61 is far from discharge port 12, cooling note
Jam is perfused to jelly cup 0 in material head 1, specifically, the shape of sealing element 61 is adapted with the shape of discharge port 12, further,
The periphery of sealing element 61 is provided with sealing ring 611, and when ensureing that sealing element 61 seals material mouth 12, jam will not flow out discharge port
12；62 one end of connector is connect with sealing element 61, and the other end is connect with driving device, and band dynamic seal 61 moves up and down；Driving
Device is moved up and down for drive connection part 62, including the first cylinder 63 being arranged on Mobile base 73, the first cylinder 63 and company
The top of fitting 62 connects, and drive connection part 62 moves up and down；
A plurality of types of jelly, such as jelly or note heart jelly etc. can be produced by the jelly production line；
Embodiment 1
A kind of production method of Multi-layer jelly, includes the following steps：
(1), the first jelly bed of material is filled in jelly cup 0 by the first pouring head 92, is driven and is moved by the second cylinder 74
Dynamic seat 73 is moved down to move up into jelly cup 0 under drive freezing filling head 1 and be contacted with first layer jelly bed of material surface, when stopping one section
Between, while spraying cooling water, the cooling first jelly bed of material in the bottom of jelly cup 0 and surrounding；
(2), driving Mobile base 73 to rise by the second cylinder 94 drives freezing filling head 1 to be lifted off the first jelly material
Layer, while being made by discharge port 12 of 63 drive connection part 62 of the first cylinder with the rising opening freezing filling head 1 of dynamic seal 61
Jam flows out, and jam layer is formed on the first jelly bed of material surface.
(3), the second jelly bed of material is filled to full of jelly cup 0 on jam layer by the second pouring head 93；
(4), it seals, sterilize, is cooling, jelly is made.
Specifically, the rate of flooding of the second jelly bed of material by slow-to-fast, prevents from destroying jam layer；
The first jelly bed of material and the second jelly bed of material are identical feed liquid；
Jam keeps 12-18 DEG C of low temperature after being cycling in and out in cooling；
The feed temperature of first jelly feed liquid and the second jelly feed liquid is 65-75 DEG C.
Embodiment 2
A kind of production method of note heart jelly, includes the following steps：
(1), the jelly bed of material is filled in jelly cup 0 by the first pouring head 92, Mobile base is driven by the second cylinder 74
73 move down drive freezing filling head 1 under move up into the jelly bed of material, arrange the jelly material being perfused in advance, stay for some time, together
When in the bottom of jelly cup 0 and surrounding spray cooling water, the jelly bed of material of cooling freezing 1 surrounding of filling head makes shape in jelly liquid layer
At a material feeding area；
(2), driving Mobile base 73 to rise by the second cylinder 74 drives freezing filling head 1 to be lifted off the jelly bed of material, together
When by 63 drive connection part 62 of the first cylinder with dynamic seal 61 rise open freezing filling head 1 discharge port 12 make jam stream
Go out, to filling up material feeding area in injection material feeding area；
(3), it seals, sterilize, cooling be made notes heart jelly.
Specifically, the shape in material feeding area is consistent with the freezing shape of filling head 1, the shape for freezing filling head 1 can be circle
The various shapes such as cylindricality, rosette, animal shape can also be poured out difference by the way that multiple combinations of freezing filling head 1 are arranged
The jam shape of shape and color increases the type of note heart jelly；
The temperature of jam is -20 DEG C of (- 5)；
The temperature of the jelly bed of material is 65-75 DEG C.
The production line of the jelly, by noting freezing filling head 1, cooler 2, discharge nozzle 3,4 and of circulation pipe in sauce device
Delivery pump 5 makes freezing jam and freezing filling head 1 keep low temperature, thus the jelly feed liquid being perfused in advance in cooling jelly cup 0,
Compared with prior art, cold front heavy rain system in the prior art is eliminated, equipment is simplified, saves production equipment, simultaneously
Cooling and perfusion jam can be once completed by noting sauce device, it is not necessary that the perfusion of the cooling of jelly feed liquid and jam to be further divided into
Two steps are completed by two devices, save Production Time, improve production efficiency.
The foregoing is only a preferred embodiment of the present invention, therefore cannot be limited the scope of implementation of the present invention with this, i.e.,
According to equivalent changes and modifications made by scope of the present invention patent and description, it all should still belong to what patent of the present invention covered
In range.
Claims (7)
1. a kind of production method of Multi-layer jelly, it is characterised in that：Include the following steps：
(1), the first jelly bed of material is filled in jelly cup, will freezing filling head under move up into jelly cup with first layer jelly material
Layer surface contacts, and stays for some time, the cooling first jelly bed of material；
(2), freezing filling head is lifted off the first jelly bed of material, opening simultaneously the discharge port of freezing filling head makes jam stream
Go out, jam layer is formed on the first jelly bed of material surface.
2. a kind of production method of Multi-layer jelly according to claim 1, it is characterised in that：Further include step (3)：In fruit
The second jelly bed of material is filled on sauce layer to jelly cup is full of, and is then sealed, is sterilized, is cooling, Multi-layer jelly is made.
3. a kind of production method of Multi-layer jelly according to claim 2, it is characterised in that：The second jelly bed of material
Rate of flooding is by slow-to-fast.
4. a kind of production method of Multi-layer jelly according to claim 1, it is characterised in that：The step (1) includes：
The first layer jelly bed of material is filled in jelly cup, is connect being moved up into jelly cup under freezing filling head with first layer jelly bed of material surface
It touches, stays for some time, while cooling water, the cooling first jelly bed of material are sprayed in the bottom of jelly cup and surrounding.
5. a kind of production method of Multi-layer jelly according to claim 1, it is characterised in that：The first jelly bed of material with
The second jelly bed of material is identical feed liquid.
6. a kind of production method of Multi-layer jelly according to claim 1, it is characterised in that：The temperature of the jam is
12-18℃。
7. a kind of production method of Multi-layer jelly according to claim 1, it is characterised in that：The first jelly bed of material with
The temperature of the second jelly bed of material is 65-75 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810431553.0A CN108618060B (en) | 2018-05-08 | 2018-05-08 | Method for making multilayer jelly |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810431553.0A CN108618060B (en) | 2018-05-08 | 2018-05-08 | Method for making multilayer jelly |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN108618060A true CN108618060A (en) | 2018-10-09 |
| CN108618060B CN108618060B (en) | 2022-01-14 |
Family
ID=63695803
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810431553.0A Active CN108618060B (en) | 2018-05-08 | 2018-05-08 | Method for making multilayer jelly |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108618060B (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112273692A (en) * | 2020-09-17 | 2021-01-29 | 德州职业技术学院（德州市技师学院） | Multilayer colloidal food processing forming device |
| CN114234554A (en) * | 2021-12-23 | 2022-03-25 | 湖南新中意食品有限公司 | A quick cooling device for jelly production |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101142974A (en) * | 2006-09-13 | 2008-03-19 | 黑龙江大学 | Ferrum replenishing jelly and its preparation technology |
| US20120096876A1 (en) * | 2009-06-26 | 2012-04-26 | Nestec S.A. | Container having ingredients for preparing a frozen confection, container holder and device for preparing a frozen confection |
| CN106962858A (en) * | 2017-03-31 | 2017-07-21 | 南京来口食品有限公司 | The preparation method and its stamp jelly of a kind of stamp jelly |
| CN106974236A (en) * | 2017-03-31 | 2017-07-25 | 南京来口食品有限公司 | A kind of preparation method for noting heart jelly and its note heart jelly |
| CN107712754A (en) * | 2017-11-01 | 2018-02-23 | 安徽省林锦记食品工业有限公司 | A kind of polychrome jelly production equipment |
-
2018
- 2018-05-08 CN CN201810431553.0A patent/CN108618060B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101142974A (en) * | 2006-09-13 | 2008-03-19 | 黑龙江大学 | Ferrum replenishing jelly and its preparation technology |
| US20120096876A1 (en) * | 2009-06-26 | 2012-04-26 | Nestec S.A. | Container having ingredients for preparing a frozen confection, container holder and device for preparing a frozen confection |
| CN106962858A (en) * | 2017-03-31 | 2017-07-21 | 南京来口食品有限公司 | The preparation method and its stamp jelly of a kind of stamp jelly |
| CN106974236A (en) * | 2017-03-31 | 2017-07-25 | 南京来口食品有限公司 | A kind of preparation method for noting heart jelly and its note heart jelly |
| CN107712754A (en) * | 2017-11-01 | 2018-02-23 | 安徽省林锦记食品工业有限公司 | A kind of polychrome jelly production equipment |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112273692A (en) * | 2020-09-17 | 2021-01-29 | 德州职业技术学院（德州市技师学院） | Multilayer colloidal food processing forming device |
| CN114234554A (en) * | 2021-12-23 | 2022-03-25 | 湖南新中意食品有限公司 | A quick cooling device for jelly production |
Also Published As
| Publication number | Publication date |
|---|---|
| CN108618060B (en) | 2022-01-14 |
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