CN110692965A - Preparation method of whole-fruit-grain mulberry instant crystal cake - Google Patents
Preparation method of whole-fruit-grain mulberry instant crystal cake Download PDFInfo
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- CN110692965A CN110692965A CN201911063741.3A CN201911063741A CN110692965A CN 110692965 A CN110692965 A CN 110692965A CN 201911063741 A CN201911063741 A CN 201911063741A CN 110692965 A CN110692965 A CN 110692965A
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- mulberry
- glue
- fruit
- cooling
- parts
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- Pending
Links
- 240000000249 Morus alba Species 0.000 title claims abstract description 30
- 235000008708 Morus alba Nutrition 0.000 title claims abstract description 30
- 239000013078 crystal Substances 0.000 title claims abstract description 11
- 238000002360 preparation method Methods 0.000 title claims abstract description 7
- 239000003292 glue Substances 0.000 claims abstract description 32
- 238000001816 cooling Methods 0.000 claims abstract description 15
- 238000003892 spreading Methods 0.000 claims abstract description 12
- 238000005520 cutting process Methods 0.000 claims abstract description 7
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 7
- 238000009835 boiling Methods 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 239000002002 slurry Substances 0.000 claims abstract description 4
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 4
- 238000003756 stirring Methods 0.000 claims description 9
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 3
- 102000004190 Enzymes Human genes 0.000 claims description 3
- 108090000790 Enzymes Proteins 0.000 claims description 3
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims description 3
- 235000007164 Oryza sativa Nutrition 0.000 claims description 3
- 239000000679 carrageenan Substances 0.000 claims description 3
- 235000010418 carrageenan Nutrition 0.000 claims description 3
- 229920001525 carrageenan Polymers 0.000 claims description 3
- 229940113118 carrageenan Drugs 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 239000000084 colloidal system Substances 0.000 claims description 3
- 235000013312 flour Nutrition 0.000 claims description 3
- 235000021552 granulated sugar Nutrition 0.000 claims description 3
- 238000009499 grossing Methods 0.000 claims description 3
- 230000000415 inactivating effect Effects 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 235000009566 rice Nutrition 0.000 claims description 3
- 239000006188 syrup Substances 0.000 claims description 3
- 235000020357 syrup Nutrition 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 3
- 229920002907 Guar gum Polymers 0.000 claims description 2
- 239000011248 coating agent Substances 0.000 claims description 2
- 238000000576 coating method Methods 0.000 claims description 2
- 238000000227 grinding Methods 0.000 claims description 2
- 239000000665 guar gum Substances 0.000 claims description 2
- 235000010417 guar gum Nutrition 0.000 claims description 2
- 229960002154 guar gum Drugs 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 3
- 239000012467 final product Substances 0.000 abstract 1
- 235000019990 fruit wine Nutrition 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
- 238000004321 preservation Methods 0.000 abstract 1
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 239000004480 active ingredient Substances 0.000 description 2
- 235000010208 anthocyanin Nutrition 0.000 description 2
- 229930002877 anthocyanin Natural products 0.000 description 2
- 239000004410 anthocyanin Substances 0.000 description 2
- 150000004636 anthocyanins Chemical class 0.000 description 2
- 210000001124 body fluid Anatomy 0.000 description 2
- 239000010839 body fluid Substances 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 208000024827 Alzheimer disease Diseases 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 229920002558 Curdlan Polymers 0.000 description 1
- 239000001879 Curdlan Substances 0.000 description 1
- USNPULRDBDVJAO-YRBSALHSSA-O Cyanidin 3-rutinoside Natural products O(C[C@@H]1[C@@H](O)[C@@H](O)[C@@H](O)[C@H](Oc2c(-c3cc(O)c(O)cc3)[o+]c3c(c(O)cc(O)c3)c2)O1)[C@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@H](C)O1 USNPULRDBDVJAO-YRBSALHSSA-O 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- QNVSXXGDAPORNA-UHFFFAOYSA-N Resveratrol Natural products OC1=CC=CC(C=CC=2C=C(O)C(O)=CC=2)=C1 QNVSXXGDAPORNA-UHFFFAOYSA-N 0.000 description 1
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- 208000009205 Tinnitus Diseases 0.000 description 1
- LUKBXSAWLPMMSZ-OWOJBTEDSA-N Trans-resveratrol Chemical compound C1=CC(O)=CC=C1\C=C\C1=CC(O)=CC(O)=C1 LUKBXSAWLPMMSZ-OWOJBTEDSA-N 0.000 description 1
- 208000031971 Yin Deficiency Diseases 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- -1 anthocyanin Natural products 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- YTMNONATNXDQJF-UBNZBFALSA-N chrysanthemin Chemical compound [Cl-].O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=CC2=C(O)C=C(O)C=C2[O+]=C1C1=CC=C(O)C(O)=C1 YTMNONATNXDQJF-UBNZBFALSA-N 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000019316 curdlan Nutrition 0.000 description 1
- 229940078035 curdlan Drugs 0.000 description 1
- USNPULRDBDVJAO-FXCAAIILSA-O cyanidin 3-O-rutinoside Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@H](OC=2C(=[O+]C3=CC(O)=CC(O)=C3C=2)C=2C=C(O)C(O)=CC=2)O1 USNPULRDBDVJAO-FXCAAIILSA-O 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 208000018997 giddiness Diseases 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 206010022437 insomnia Diseases 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 229960001331 keracyanin Drugs 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000021283 resveratrol Nutrition 0.000 description 1
- 229940016667 resveratrol Drugs 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 231100000886 tinnitus Toxicity 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- 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
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/271—Curdlan; beta-1-3 glucan; Polysaccharides produced by agrobacterium or alcaligenes
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- 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
Abstract
The invention provides a preparation method of whole-fruit mulberry instant crystal cake, belonging to the technical field of food. Specifically, the method comprises the following steps: protecting color by steam; mixing slurry; homogenizing; boiling the glue; wrapping with glue; spreading a layer; fruit embedding; cooling; cutting into blocks; and (7) vacuum packaging. The appearance of the final product is transparent, each crystal cake contains one whole mulberry fruit grain which is clearly visible, and the crystal cake is convenient to eat. The mulberry fruit wine has long preservation time and no outward color of the mulberry fruit. Convenient to eat, soft and elastic and delicious.
Description
Technical Field
The invention relates to a preparation method of whole-fruit mulberry instant crystal cake, belonging to the technical field of food.
Background
Mulberry, also called mulberry, seed, mulberry date, etc., contains abundant vitamins, minerals and active ingredients such as anthocyanin, active polysaccharide, alkaloid, resveratrol, procyanidine, etc., wherein the anthocyanin is the main active ingredient and color substance of the mulberry, mainly comprises cyanidin-3-rutinoside and cyanidin-3-glucoside, and is the main compound for maintaining the important sensory quality of the mulberry with deep purple color; mulberry has the effects of enhancing immunity, scavenging free radicals, protecting nerves, reducing weight, resisting tumor, eliminating inflammation, improving cardiovascular diseases, preventing Alzheimer's disease, reducing blood sugar and blood lipid, etc. The mulberry enjoys the beauty of "Chinese holy" from ancient times, and the Ministry of health of the people's republic of China lists the mulberry as one of agricultural products which are both food and medicine, and has the functions and main indications of nourishing yin and enriching the blood, promoting the production of body fluid and moistening dryness. Can be used for treating liver and kidney yin deficiency, giddiness tinnitus, cardiopalmus insomnia, early white beard and hair, body fluid consumption thirst, internal heat diabetes, and constipation due to intestinal dryness. However, fresh mulberry has high moisture and sugar content and is easy to rot and deteriorate.
Disclosure of Invention
Aiming at the problems in the prior art, the invention provides a soft and glutinous delicious instant crystal cake.
A preparation method of whole-fruit mulberry instant crystal cake comprises the following steps:
(1) steam color protection: cleaning Mori fructus, spreading into thin layer, inactivating enzyme with 100 deg.C steam for 3-5min, and cooling;
(2) size mixing: 10-15 parts of carrageenan, 1-2 parts of guar gum, 3-5 parts of glutinous rice flour (more than 100 meshes), 20-30 parts of white granulated sugar and 10-20 times of decolorized maltose syrup by volume, adding 100-150 times of water by volume, and uniformly stirring;
(3) homogenizing: grinding with colloid mill for 3-5 times, and homogenizing for 3-5 times until the slurry is uniform and stable without small particles;
(4) boiling glue: decocting the glue at about 120 deg.C for about 5-6h, stirring until the volume of the glue solution is reduced by 1/3, the glue solution is viscous and transparent, and the flag hanging length is about 10-15 cm;
(5) wrapping with glue: removing a small part of glue solution, pouring the color-protected mulberry, stirring for about 2min, quickly taking out, grading, spreading and cooling to 50-60 deg.C;
(6) spreading layers: spreading the decocted glue solution into a thin layer with a thickness of 2cm at 120 deg.C, and cooling to 50-60 deg.C;
(7) fruit embedding: uniformly and horizontally embedding the mulberry coated with glue in a thin-layer glue solution at intervals of 1cm, and smoothing the glue surface;
(8) and (3) cooling: rapidly cooling and forming at 10-15 deg.C;
(9) cutting into blocks: cutting at the position 0.5cm away from the center of the mulberry;
(10) and (7) vacuum packaging.
The invention has the beneficial effects
(1) The product is convenient to eat and soft and elastic;
(2) good storage performance: about 12 months;
(3) the appearance is transparent, each crystal cake contains a whole mulberry fruit grain which is clearly visible, and the crystal cake is instant and convenient.
Examples
Example 1
(1) Steam color protection: cleaning Mori fructus, spreading into thin layer, inactivating enzyme with 100 deg.C steam for 5min, and cooling;
(2) size mixing: 15 parts of carrageenan, 2 parts of curdlan, 5 parts of glutinous rice flour (150 meshes), 30 parts of white granulated sugar and 20 times of volume of decolorized maltose syrup, adding 150 times of volume of water, and uniformly stirring;
(3) homogenizing: milling with colloid mill for 5 times, and homogenizing for 5 times until the slurry is uniform and stable without small particles;
(4) boiling glue: decocting the glue at about 120 deg.C for about 6h, stirring until the volume of the glue solution is reduced by about 1/3, the glue solution is viscous and transparent, and the flag hanging length is about 10-15 cm;
(5) wrapping with glue: removing a small part of glue solution, pouring the color-protected mulberry, stirring for about 2min, quickly taking out, grading, spreading and cooling to 50-60 deg.C;
(6) spreading layers: spreading the decocted glue solution into a thin layer with a thickness of 2cm at 120 deg.C, and cooling to 50-60 deg.C;
(7) fruit embedding: uniformly and horizontally embedding the mulberry coated with glue in a thin-layer glue solution at intervals of 1cm, and smoothing the glue surface;
(8) and (3) cooling: rapidly cooling and forming at 10-15 deg.C;
(9) cutting into blocks: cutting at the position 0.5cm away from the center of the mulberry;
(10) and (7) vacuum packaging.
Comparative example 1
Removing the coating in the step (5), and performing the other steps in the same way as in the example 1 to obtain the instant mulberry pigment cake.
Comparative example 2
Step (5) pectin is not cooled, other steps are the same as example 1, and the finished product, namely the instant cake mulberry pigment is exosmosed.
Claims (2)
1. The preparation method of the whole-fruit mulberry instant crystal cake is characterized by comprising the following steps:
(1) steam color protection: cleaning Mori fructus, spreading into thin layer, inactivating enzyme with 100 deg.C steam for 3-5min, and cooling;
(2) size mixing: 10-15 parts of carrageenan, 1-2 parts of guar gum, 3-5 parts of glutinous rice flour (more than 100 meshes), 20-30 parts of white granulated sugar and 10-20 times of decolorized maltose syrup by volume, adding 100-150 times of water by volume, and uniformly stirring;
(3) homogenizing: grinding with colloid mill for 3-5 times, and homogenizing for 3-5 times until the slurry is uniform and stable without small particles;
(4) boiling glue: decocting the glue at about 120 deg.C for about 5-6h, stirring until the volume of the glue solution is reduced by 1/3, the glue solution is viscous and transparent, and the flag hanging length is about 10-15 cm;
(5) wrapping with glue: removing a small part of glue solution, pouring the color-protected mulberry, stirring for about 2min, and quickly taking out;
(6) spreading layers: spreading the decocted glue solution into a thin layer with a thickness of 2cm at 120 deg.C, and cooling to 50-60 deg.C;
(7) fruit embedding: uniformly and horizontally embedding the mulberry coated with glue in a thin-layer glue solution at intervals of 1cm, and smoothing the glue surface;
(8) and (3) cooling: rapidly cooling and forming at 10-15 deg.C;
(9) cutting into blocks: cutting at the position 0.5cm away from the center of the mulberry;
(10) and (7) vacuum packaging.
2. The preparation method according to claim 1, wherein the coating in the step (5) is taken out, cooled to 50-60 ℃, and then subjected to subsequent operations.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911063741.3A CN110692965A (en) | 2019-11-04 | 2019-11-04 | Preparation method of whole-fruit-grain mulberry instant crystal cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911063741.3A CN110692965A (en) | 2019-11-04 | 2019-11-04 | Preparation method of whole-fruit-grain mulberry instant crystal cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110692965A true CN110692965A (en) | 2020-01-17 |
Family
ID=69203389
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911063741.3A Pending CN110692965A (en) | 2019-11-04 | 2019-11-04 | Preparation method of whole-fruit-grain mulberry instant crystal cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110692965A (en) |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60102152A (en) * | 1983-11-07 | 1985-06-06 | Hirotoshi Otori | Preparation of jelly containing fruit pulp |
| US20070243300A1 (en) * | 2004-01-26 | 2007-10-18 | Carre Gourmet Diffusion | Method for Making a Fruit Pastry Bar |
| CN102125152A (en) * | 2011-03-14 | 2011-07-20 | 丽江得一食品有限责任公司 | Mulberry fruit cake |
| CN103750198A (en) * | 2014-01-08 | 2014-04-30 | 江西省蚕桑茶叶研究所 | Preparation method of low-sugar mulberry fruitcake |
| CN105380166A (en) * | 2015-11-24 | 2016-03-09 | 广东省农业科学院蚕业与农产品加工研究所 | Mulberry compound conditioning health-maintaining cake and preparation method thereof |
| CN107668675A (en) * | 2017-09-06 | 2018-02-09 | 齐鲁工业大学 | One kind is shichongcao crystal cake and preparation method thereof |
| CN108991213A (en) * | 2018-07-03 | 2018-12-14 | 江苏华佳丝绸股份有限公司 | A kind of production method of mulberry fruit soft sweets |
| KR20210102127A (en) * | 2021-07-23 | 2021-08-19 | 김이수 | Gelatin jelly containing peach flesh and its manufacturing method |
-
2019
- 2019-11-04 CN CN201911063741.3A patent/CN110692965A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60102152A (en) * | 1983-11-07 | 1985-06-06 | Hirotoshi Otori | Preparation of jelly containing fruit pulp |
| US20070243300A1 (en) * | 2004-01-26 | 2007-10-18 | Carre Gourmet Diffusion | Method for Making a Fruit Pastry Bar |
| CN102125152A (en) * | 2011-03-14 | 2011-07-20 | 丽江得一食品有限责任公司 | Mulberry fruit cake |
| CN103750198A (en) * | 2014-01-08 | 2014-04-30 | 江西省蚕桑茶叶研究所 | Preparation method of low-sugar mulberry fruitcake |
| CN105380166A (en) * | 2015-11-24 | 2016-03-09 | 广东省农业科学院蚕业与农产品加工研究所 | Mulberry compound conditioning health-maintaining cake and preparation method thereof |
| CN107668675A (en) * | 2017-09-06 | 2018-02-09 | 齐鲁工业大学 | One kind is shichongcao crystal cake and preparation method thereof |
| CN108991213A (en) * | 2018-07-03 | 2018-12-14 | 江苏华佳丝绸股份有限公司 | A kind of production method of mulberry fruit soft sweets |
| KR20210102127A (en) * | 2021-07-23 | 2021-08-19 | 김이수 | Gelatin jelly containing peach flesh and its manufacturing method |
Non-Patent Citations (1)
| Title |
|---|
| 李乐清等: "《创新家庭川菜》", 30 September 1999, 四川科学技术出版社 * |
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