CN111067066A - Dendrobium officinale absorbable jelly and preparation method thereof - Google Patents
Dendrobium officinale absorbable jelly and preparation method thereof Download PDFInfo
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- CN111067066A CN111067066A CN202010031695.5A CN202010031695A CN111067066A CN 111067066 A CN111067066 A CN 111067066A CN 202010031695 A CN202010031695 A CN 202010031695A CN 111067066 A CN111067066 A CN 111067066A
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- dendrobium officinale
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- 241001076416 Dendrobium tosaense Species 0.000 title claims abstract description 121
- 235000015110 jellies Nutrition 0.000 title claims abstract description 76
- 239000008274 jelly Substances 0.000 title claims abstract description 76
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 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 72
- 238000002386 leaching Methods 0.000 claims abstract description 30
- 238000002156 mixing Methods 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 229920001542 oligosaccharide Polymers 0.000 claims abstract description 12
- 150000002482 oligosaccharides Chemical class 0.000 claims abstract description 12
- 229910021642 ultra pure water Inorganic materials 0.000 claims abstract description 12
- 239000012498 ultrapure water Substances 0.000 claims abstract description 12
- 239000002562 thickening agent Substances 0.000 claims abstract description 11
- 238000007873 sieving Methods 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 29
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 18
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims description 18
- ZNOZWUKQPJXOIG-XSBHQQIPSA-L [(2r,3s,4r,5r,6s)-6-[[(1r,3s,4r,5r,8s)-3,4-dihydroxy-2,6-dioxabicyclo[3.2.1]octan-8-yl]oxy]-4-[[(1r,3r,4r,5r,8s)-8-[(2s,3r,4r,5r,6r)-3,4-dihydroxy-6-(hydroxymethyl)-5-sulfonatooxyoxan-2-yl]oxy-4-hydroxy-2,6-dioxabicyclo[3.2.1]octan-3-yl]oxy]-5-hydroxy-2-( Chemical compound O[C@@H]1[C@@H](O)[C@@H](OS([O-])(=O)=O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H]2OC[C@H]1O[C@H](O[C@H]1[C@H]([C@@H](CO)O[C@@H](O[C@@H]3[C@@H]4OC[C@H]3O[C@H](O)[C@@H]4O)[C@@H]1O)OS([O-])(=O)=O)[C@@H]2O ZNOZWUKQPJXOIG-XSBHQQIPSA-L 0.000 claims description 18
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 18
- 239000000203 mixture Substances 0.000 claims description 15
- 229920001285 xanthan gum Polymers 0.000 claims description 11
- 239000000230 xanthan gum Substances 0.000 claims description 11
- 229940082509 xanthan gum Drugs 0.000 claims description 11
- 235000010493 xanthan gum Nutrition 0.000 claims description 11
- 229930006000 Sucrose Natural products 0.000 claims 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 description 10
- 239000003292 glue Substances 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 239000005720 sucrose Substances 0.000 claims description 10
- 230000008961 swelling Effects 0.000 claims description 10
- 238000005520 cutting process Methods 0.000 claims description 7
- 238000001914 filtration Methods 0.000 claims description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 7
- 238000004140 cleaning Methods 0.000 claims description 6
- 239000000084 colloidal system Substances 0.000 claims description 5
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- 238000000034 method Methods 0.000 abstract description 13
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- 210000003238 esophagus Anatomy 0.000 description 6
- 150000004676 glycans Chemical class 0.000 description 6
- 210000000214 mouth Anatomy 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 5
- 239000012153 distilled water Substances 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 210000001035 gastrointestinal tract Anatomy 0.000 description 5
- 239000010410 layer Substances 0.000 description 5
- 230000000144 pharmacologic effect Effects 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- 241001523681 Dendrobium Species 0.000 description 4
- 240000004638 Dendrobium nobile Species 0.000 description 4
- 206010061218 Inflammation Diseases 0.000 description 4
- 230000000844 anti-bacterial effect Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 235000015203 fruit juice Nutrition 0.000 description 4
- 230000004054 inflammatory process Effects 0.000 description 4
- 230000014759 maintenance of location Effects 0.000 description 4
- 230000009471 action Effects 0.000 description 3
- 230000003385 bacteriostatic effect Effects 0.000 description 3
- 238000005485 electric heating Methods 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
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- 239000008280 blood Substances 0.000 description 2
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- 235000009508 confectionery Nutrition 0.000 description 2
- 238000010790 dilution Methods 0.000 description 2
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- 239000003814 drug Substances 0.000 description 2
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- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 206010030216 Oesophagitis Diseases 0.000 description 1
- 241000233855 Orchidaceae Species 0.000 description 1
- 208000007107 Stomach Ulcer Diseases 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 238000005054 agglomeration Methods 0.000 description 1
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- 229930013930 alkaloid Natural products 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 239000006189 buccal tablet Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001599 direct drying Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 208000006881 esophagitis Diseases 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 201000005917 gastric ulcer Diseases 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
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- 235000012149 noodles Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- OQUKIQWCVTZJAF-UHFFFAOYSA-N phenol;sulfuric acid Chemical compound OS(O)(=O)=O.OC1=CC=CC=C1 OQUKIQWCVTZJAF-UHFFFAOYSA-N 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
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- 239000002344 surface layer Substances 0.000 description 1
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- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 238000004457 water analysis Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—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
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- 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
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- Life Sciences & Earth Sciences (AREA)
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Dispersion Chemistry (AREA)
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- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Molecular Biology (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention provides dendrobium officinale jelly and a preparation method thereof, and the dendrobium officinale jelly is prepared from the following raw materials: 800-1200 parts of dendrobium officinale extract, 0.2-0.3 part of citric acid, 8-12 parts of thickening agent and 120-160 parts of non-reducing oligosaccharide; the dendrobium officinale extracting solution is obtained by mixing and homogenizing a fresh peeled dendrobium officinale section and ultrapure water according to the mass ratio of 1: 40-60, adding 0.8-1.2 per mill of citric acid in parts by mass of homogenate, preserving heat at 40-60 ℃, leaching for 40-60 min, and sieving with a sieve of 80-100 meshes; the dendrobium officinale jelly is good in taste, proper in adhesion and fluidity and capable of effectively preventing and treating stomatitis. The invention also aims to provide a method for preparing the dendrobium officinale jelly with the advantages of simple process and low cost.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to dendrobium officinale jelly capable of absorbing and a preparation method thereof.
Background
Dendrobium officinale (Dendrobium officinale Kimura et Migo) is an orchid herb and grows on semi-yin-wet rocks in mountainous regions with the altitude of 1600 m. In recent years, expert scholars conduct a great deal of research on chemical components of dendrobium officinale, and find dozens of types of chemical components such as dendrobium polysaccharides, amino acids, trace elements, phenolic acid compounds, alkaloids and the like. The chemical components of the composition are further analyzed and researched by experts, and the main pharmacological effects of the composition are found to have various effects of promoting salivary secretion, resisting gastric ulcer, enhancing immunity, resisting oxidation, resisting aging, resisting fatigue, resisting tumors, reducing blood sugar, blood pressure and blood fat, protecting liver and the like.
At present, the health food taking dendrobium officinale medicine as raw material in China mainly comprises candy, dried noodles, tea, yellow wine, beverage, buccal tablets, oral liquid and the like, and although jelly products (CN105614797A) exist, the jelly products cannot be directly absorbed by a tube, have low adhesion and poor fluidity, have short retention time in oral cavity, esophagus and digestive tract and can not fully exert pharmacological action of the dendrobium officinale, so that the research and development of a absorbable jelly are needed, the adhesion is improved, and the efficacy of the dendrobium officinale medicine in the oral cavity, the esophagus and the digestive tract is better exerted.
Disclosure of Invention
In order to solve the problems in the prior art, the invention aims to provide the dendrobium officinale jelly which has proper adhesiveness and fluidity and certain antibacterial performance, can prolong the retention time of the dendrobium officinale jelly in the oral cavity, the esophagus and the digestive tract and fully exert the pharmacological action of the dendrobium officinale, thereby effectively preventing and treating stomatitis and esophagitis.
The invention also aims to provide a method for preparing the dendrobium officinale fruit jelly. The method has simple process and low cost.
The technical scheme of the invention is as follows:
scheme one
The dendrobium officinale absorbable jelly is prepared from the following raw materials in parts by weight:
800-1200 parts of dendrobium officinale extract, 0.2-0.3 part of citric acid, 8-12 parts of thickening agent and 120-160 parts of non-reducing oligosaccharide;
the dendrobium officinale extracting solution is prepared by the following steps:
(1) raw material treatment: selecting full fresh dendrobium officinale strips without mildew and rot, removing the gray cortex wrapped by the outer layer, cleaning the fresh dendrobium officinale strips with clear water, and cutting the fresh dendrobium officinale strips into 1-2 cm dendrobium officinale sections;
(2) homogenizing: mixing and homogenizing the dendrobe sections obtained in the step (1) and ultrapure water according to a mass ratio of 1: 40-60 to obtain homogenate;
(3) leaching: adding citric acid with the mass part of 0.8-1.2 thousandth of the homogenate into the homogenate obtained in the step (2), and leaching at the temperature of 40-60 ℃ for 40-60 min to obtain a leaching solution;
(4) and (3) filtering: and (4) sieving the leaching liquor obtained in the step (3) by a sieve of 80-100 meshes to obtain a dendrobium officinale extracting solution.
Preferably, the non-reducing oligosaccharide is one or any mixture of more than two of trehalose, sucrose or oligofructose.
Further preferably, the thickener is one or any mixture of two of kappa-carrageenan or xanthan gum.
More preferably, the mass ratio of the dendrobium sections to the ultrapure water is 1: 50.
Most preferably, the dendrobium officinale extract is prepared by heat preservation and leaching for 50min at 50 ℃.
Scheme two
A preparation method of dendrobium officinale absorbable jelly is characterized by comprising the following preparation steps:
(1) preparing a dendrobium officinale extracting solution:
a. raw material treatment: selecting full fresh dendrobium officinale strips without mildew, removing the gray cortex wrapped by the outer layer, washing with clear water, and cutting into 1-2 cm dendrobium nobile sections;
b. homogenizing: b, mixing the dendrobe sections obtained in the step a with ultrapure water according to a mass ratio of 1: 40-60, and homogenizing to obtain homogenate;
c. leaching: adding citric acid with the mass part of 0.8-1.2 per mill of the homogenate into the homogenate obtained in the step b, and leaching at the temperature of 40-60 ℃ for 40-60 min to obtain a leaching solution;
d. and (3) filtering: c, sieving the leaching liquor obtained in the step c by a sieve of 80-100 meshes to obtain a dendrobium officinale extracting solution;
(2) sol: mixing 800-1200 parts by weight of dendrobium officinale juice with 120-160 parts by weight of non-reducing oligosaccharide and 8-12 parts by weight of thickening agent which are dry-mixed in advance, and fully stirring to obtain sol; the non-reducing oligosaccharide and the thickener sol are dry-mixed before being mixed, so that agglomeration is prevented when the non-reducing oligosaccharide and the thickener sol are mixed with the dendrobium officinale juice.
(3) Swelling: placing the sol obtained in the step (2) in a water bath kettle, swelling for 20-30 min at 90-100 ℃, and standing at normal temperature;
(4) blending: slowly adding 0.2-0.3 part by weight of citric acid when the temperature of the glue swelled in the step (3) is 60-70 ℃, and stirring to fully and uniformly mix the citric acid and the glue;
(5) and (3) preparing a finished product: and (5) filling the colloid prepared in the step (4) into a suitable container to obtain the dendrobium officinale jelly.
Preferably, the preparation method further comprises the following steps:
and (3) subsequent treatment: putting the canned dendrobium officinale jelly into a constant-temperature water bath kettle at 88-92 ℃ and boiling for 25-35 min at constant temperature; quickly taking out, standing and cooling to room temperature.
More preferably, the non-reducing oligosaccharide is one or a mixture of two or more of trehalose, sucrose and oligofructose.
Further preferably, the thickener is one or any mixture of two of kappa-carrageenan or xanthan gum.
Further preferably, the mass ratio of the dendrobium stem segments to the ultrapure water is 1: 50.
Compared with the prior art, the invention has the following advantages:
(1) the dendrobium officinale jelly provided by the invention is uniform in texture, greenish in color, uniform in color distribution, rich in dendrobium officinale fragrance, sour, sweet and delicious, soft, fine and smooth in taste, proper in adhesion and fluidity, and has certain antibacterial performance, so that the retention time of the dendrobium officinale jelly in an oral cavity, an esophagus and a digestive tract can be prolonged, the pharmacological effect of the dendrobium officinale can be fully exerted, and the oral inflammation and the esophageal inflammation can be effectively prevented and treated;
(2) the dendrobium officinale polysaccharide in the dendrobium officinale absorbable jelly provided by the invention has high extraction rate, and the Maillard reaction can be effectively avoided by using non-reducing oligosaccharide as a sweetening agent;
(3) the preparation method of the dendrobium officinale absorbable jelly provided by the invention is simple in process and low in cost.
Detailed Description
The invention is further described below with reference to specific embodiments.
The dendrobium officinale jelly and the preparation method thereof provided by the invention have more optional factors, and various embodiments can be designed, so that the specific embodiments are only used as an exemplary illustration of the specific implementation mode of the invention, and do not limit the scope of the invention. The following examples are chosen to illustrate the invention in order to provide a thorough understanding of the invention and to enable those skilled in the art to practice the invention. It should be noted that variations and modifications can be made by persons skilled in the art without departing from the spirit of the invention. All falling within the scope of the present invention.
Example 1
The dendrobium officinale absorbable jelly is characterized by being prepared from the following raw materials in parts by weight:
1000 parts of dendrobium officinale extract, 0.25 part of citric acid, 10 parts of kappa-carrageenan and 140 parts of trehalose;
(1) preparing a dendrobium officinale extracting solution:
a. raw material treatment: selecting full fresh dendrobium officinale strips without mildew, removing the gray cortex wrapped by the outer layer, cleaning with clear water, and cutting into 1-2 cm dendrobium nobile sections;
b. homogenizing: b, mixing the dendrobe sections obtained in the step a with ultrapure water according to the mass ratio of 1:50, and homogenizing (AF-OR01 three-dimensional stirrer) to obtain homogenate;
c. leaching: adding citric acid with the mass part being 1 per mill of the homogenate into the homogenate obtained in the step b, and leaching for 50min at the temperature of 50 ℃ to obtain a leaching solution;
d. and (3) filtering: c, sieving the leaching liquor obtained in the step c by a sieve of 90 meshes to obtain a dendrobium officinale extracting solution;
(2) sol: fully mixing 1000 parts of dendrobium officinale juice with 140 parts of trehalose and 10 parts of kappa-carrageenan which are dry-mixed in advance, and fully stirring to obtain sol;
(3) swelling: placing the sol obtained in the step (2) in a water bath (HWS-24 electric heating constant temperature water bath), swelling at 95 ℃ for 25min, and standing at normal temperature;
(4) blending: slowly adding 0.25 part of citric acid when the temperature of the glue swelled in the step (3) is 65 ℃, and stirring to fully and uniformly mix the citric acid and the glue;
(5) and (3) preparing a finished product: and (5) filling the colloid prepared in the step (4) into a suitable container to obtain the dendrobium officinale jelly.
Example 2
The dendrobium officinale absorbable jelly is characterized by being prepared from the following raw materials in parts by weight: 800 parts of dendrobium officinale extract, 0.2 part of citric acid, 8 parts of kappa-carrageenan and 120 parts of trehalose;
(1) preparing a dendrobium officinale extracting solution:
a. raw material treatment: selecting full fresh dendrobium officinale strips without mildew, removing the gray cortex wrapped by the outer layer, cleaning with clear water, and cutting into 1-2 cm dendrobium nobile sections;
b. homogenizing: b, mixing the dendrobium sections obtained in the step a with ultrapure water according to the mass ratio of 1:40, and homogenizing to obtain homogenate;
c. leaching: adding citric acid with the mass part of 0.8 per mill of the homogenate into the homogenate obtained in the step b, and leaching at the temperature of 60 ℃ for 40min to obtain a leaching solution;
d. and (3) filtering: c, sieving the leaching liquor obtained in the step c with a 80-mesh sieve to obtain a dendrobium officinale extracting solution;
(2) sol: fully mixing 800 parts of dendrobium officinale juice with 120 parts of trehalose and 8 parts of kappa-carrageenan which are dry-mixed in advance, and fully stirring to obtain sol;
(3) swelling: placing the sol obtained in the step (2) in a water bath (HWS-24 electric heating constant temperature water bath), swelling at 90 ℃ for 25min, and standing at normal temperature;
(4) blending: slowly adding 0.2 part of citric acid when the temperature of the glue swelled in the step (3) is 60 ℃, and stirring to fully and uniformly mix the citric acid and the glue;
(5) and (3) preparing a finished product: and (5) filling the colloid prepared in the step (4) into a suitable container to obtain the dendrobium officinale jelly.
Example 3
The dendrobium officinale absorbable jelly is characterized by being prepared from the following raw materials in parts by weight: 1200 parts of dendrobium officinale extract, 0.3 part of citric acid, 12 parts of kappa-carrageenan and 160 parts of trehalose;
(1) preparing a dendrobium officinale extracting solution:
a. raw material treatment: selecting full fresh dendrobium officinale strips without mildew, removing the gray cortex wrapped by the outer layer, cleaning with clear water, and cutting into 1-2 cm dendrobium nobile sections;
b. homogenizing: b, mixing the dendrobe sections obtained in the step a with ultrapure water according to the mass ratio of 1:60, and homogenizing to obtain homogenate;
c. leaching: adding citric acid with the mass part being 1.2 per mill of the homogenate into the homogenate obtained in the step b, and carrying out heat preservation leaching for 60min at 40 ℃ to obtain a leaching solution;
d. and (3) filtering: c, sieving the leaching liquor obtained in the step c with a 100-mesh sieve to obtain a dendrobium officinale extracting solution;
(2) sol: fully mixing 1200 parts of dendrobium officinale juice with 160 parts of trehalose and 12 parts of kappa-carrageenan which are dry-mixed in advance, and fully stirring to obtain sol;
(3) swelling: placing the sol obtained in the step (2) in a water bath (HWS-24 electric heating constant temperature water bath), swelling at 90 ℃ for 25min, and standing at normal temperature;
(4) blending: slowly adding 0.3 part of citric acid when the temperature of the glue swelled in the step (3) is 70 ℃, and stirring to fully and uniformly mix the citric acid and the glue;
(5) and (3) preparing a finished product: and (5) filling the colloid prepared in the step (4) into a suitable container to obtain the dendrobium officinale jelly.
Example 4
The difference from example 1 is that sucrose is used instead of trehalose.
Example 5
The difference from example 1 is that oligofructose is used instead of trehalose.
Example 6
The difference from example 1 is that oligofructose and sucrose in a mass ratio of 1:1 are used instead of trehalose.
Because of similar properties and the same effect, the oligofructose and sucrose, the trehalose and the oligofructose or the trehalose and the sucrose can be prepared according to any mass ratio, and the description is omitted.
Example 7
The difference from example 1 is that trehalose, oligofructose and sucrose in a mass ratio of 1:1:1 are used instead of trehalose.
As described above, the mass ratio of trehalose, oligofructose, and sucrose can be arbitrarily adjusted, and will not be described in detail.
Example 8
The difference from example 1 is that the kappa-carrageenan was replaced by xanthan gum.
Example 9
The difference from example 4 is that the kappa-carrageenan was replaced by xanthan gum.
Example 10
The difference from example 5 is that the kappa-carrageenan was replaced by xanthan gum.
Example 11
The difference from example 6 is that the kappa-carrageenan was replaced by xanthan gum.
Example 12
The difference from example 7 is that the kappa-carrageenan was replaced by xanthan gum.
Example 13
The difference from example 7 is that kappa-carrageenan and xanthan gum are used in a mass ratio of 1:1 instead of kappa-carrageenan.
Because the properties are similar and the effects are the same, the mass ratio of the kappa-carrageenan and the xanthan gum can be adjusted at will, and the description is omitted.
Example 14
The difference from the embodiment 1 is that the step (5) is followed by the following steps: putting the canned dendrobium officinale absorbable jelly into a constant-temperature water bath kettle at 88 ℃ and boiling for 35min at constant temperature; quickly taking out, standing and cooling to room temperature.
Example 15
The difference from example 14 is that in the subsequent treatment, the mixture was boiled in a constant temperature water bath at 90 ℃ for 30 min.
Example 16
The difference from example 14 is that in the subsequent treatment, the cooking was carried out in a thermostated water bath at 92 ℃ for 25 min.
Comparative examples
The difference from example 1 is that distilled water is used to replace the dendrobium officinale extract.
Evaluation of Experimental Effect
(1) Method for measuring moisture content of fresh dendrobium officinale strips by direct drying method
The method is carried out according to relevant regulations in GB 5009.3-2016 national standard for food safety food moisture determination.
(2) Method for measuring polysaccharide content of dendrobium officinale extracting solution by phenol-sulfuric acid method
The polysaccharide content determination method is implemented according to the related record of dendrobium officinale in the 'Chinese pharmacopoeia' of 2015 edition. The polysaccharide extraction rate was calculated according to the formula (1-1):
in the formula: x-polysaccharide content (mg/mL) calculated from glucose standard curve;
m represents the mass (g) of the medicinal materials;
25-dilution factor;
250-dilution factor;
m-moisture content in the sample (g/100 g).
The extraction rate of polysaccharide in the dendrobium officinale extracting solution in the embodiment 1 is up to 43.71%.
(3) Determination of gel Properties
① determination of gel water-separating rate
Accurately weighing the gel weight a to be measured1(g) Covering gauze on the surface of the gel, standing for 1min, weighing a again after removing water2(g) And calculating the water precipitation rate of the gel according to the formula (1-2). Calculated water analysis rates were scored according to table 1.
1 gel water separation rate value table
② measurement of gel elasticity
A weight of 100g is lightly placed on the surface layer of the gel, the recovery condition of the gel after the external force is removed is observed, the easier the gel recovers, the better the elasticity is, the number 1 represents the elasticity difference, the 2 represents the poor elasticity, the 3 represents the general elasticity, the 4 represents the good elasticity, and the 5 represents the good elasticity. The resulting gel elasticity index was scored according to table 2.
TABLE 2 gel elasticity score Table
③ measurement of gel fragility
Pressing the surface of the gel with a finger, gradually exerting force to wait for the gel to break, and the less the force is exerted, the more brittle the gel is, the number 1 represents the poor brittleness, 2 represents the poor brittleness, 3 represents the general brittleness, 4 represents the good brittleness, and 5 represents the good brittleness. The resulting gel friability index was scored according to table 3.
TABLE 3 Table for gel friability scores
Comparison of the characteristics of the dendrobium officinale jelly prepared according to example 15 with those of a commercially available common jelly, Xizhilangcici fruit juice jelly, shows that the results are shown in Table 4.
TABLE 4 gel Performance comparison
The water separation rate of the dendrobium officinale jelly is far smaller than that of the common jelly sold in the market, the elasticity of the dendrobium officinale jelly is also smaller than that of the common jelly sold in the market, and the brittleness of the dendrobium officinale jelly is equivalent.
(4) Sensory evaluation
According to the sensory evaluation method in GB 19299 + 2015 national food safety Standard jelly, the tissue state, color, smell, taste and mouthfeel are evaluated. The samples were randomly tasted and identified by 10 trained persons, and the jelly drink was subjected to sensory evaluation according to Table 5, and the scores thereof were averaged to obtain a final score.
TABLE 5 jelly sensory evaluation score Table
(5) Final evaluation total score of dendrobium officinale jelly
Calculating the final evaluation total score of the dendrobium officinale jelly according to the following formula (1-3):
the total score is equal to the moisture content score x 10% + elasticity score x 10% + crispness score x 10% + sensory evaluation score x 70% (1-3)
(6) Product quality standard
Is executed according to the national standard of GB 19299-2015 food safety. Comparison of the total evaluation scores and solid content of the absorbable dendrobium officinale jelly prepared in example 15 with those of a commercially available common absorbable jelly, Xizhi Cici fruit juice jelly, was conducted, and the results are shown in Table 6. As shown in Table 6, the overall evaluation score of the absorbable jelly made from Dendrobium officinale is higher than that of the common absorbable jelly sold in the market. The soluble solids (calculated by refractometer) are all more than 15 percent and reach the national standard requirement.
TABLE 6 organoleptic evaluation Total score and soluble solids comparison
(6) Product viscosity measurement
The juice was measured according to NY 82.4-1988: the determination of the apparent viscosity is carried out.
The apparent viscosity characteristics of the dendrobium officinale kimura et migo jelly prepared according to example 15 were compared with those of a commercially available common jelly-xi-jin cici fruit juice jelly, and the jelly prepared using distilled water of comparative example, and the results are shown in table 7. As can be seen from Table 7, the apparent viscosity of the dendrobium officinale jelly is higher than that of the common jelly sold in the market and the jelly made of distilled water in the comparative example, the adhesiveness is higher, and the dendrobium officinale jelly has proper adhesiveness and fluidity and can stay in the oral cavity and the esophagus for a longer time.
TABLE 7 comparison of apparent viscosity Properties
(7) Product bacteriostasis evaluation
The evaluation and execution are carried out according to WS/T650-2019 antibacterial and bacteriostatic effects. Comparison of the bacteriostatic properties of the dendrobium officinale kimura et migo jelly prepared in example 15 with those of a commercially available common jelly, Xizhilangcici fruit juice jelly, and jelly prepared with distilled water in comparative example, results are shown in Table 8.
TABLE 8 results of bacteriostasis
Note: the mean diameter of inhibition zone (x. + -.s mm), the jelly made of distilled water of comparative example had no inhibition zone, and the measured diameter was 5.0mm in the diameter of the filter paper sheet.
As shown in Table 8, the bacteriostatic performance of the absorbable jelly made of Dendrobium officinale is higher than that of the commercially available common absorbable jelly.
In conclusion, the dendrobium officinale jelly prepared by the method disclosed by the invention is suitable in adhesion and fluidity, has certain antibacterial performance, can prolong the retention time of the dendrobium officinale jelly in the oral cavity, the esophagus and the digestive tract, and fully exerts the pharmacological action of the dendrobium officinale, so that the dendrobium officinale jelly can be used for effectively preventing and treating oral inflammation and esophageal inflammation.
Claims (10)
1. The dendrobium officinale absorbable jelly is characterized by being prepared from the following raw materials in parts by weight:
800-1200 parts of dendrobium officinale extract, 0.2-0.3 part of citric acid, 8-12 parts of thickening agent and 120-160 parts of non-reducing oligosaccharide;
the dendrobium officinale extracting solution is prepared by the following steps:
(1) raw material treatment: selecting full fresh dendrobium officinale strips without mildew and rot, removing the gray cortex wrapped by the outer layer, cleaning the fresh dendrobium officinale strips with clear water, and cutting the fresh dendrobium officinale strips into 1-2 cm dendrobium officinale sections;
(2) homogenizing: mixing and homogenizing the dendrobe sections obtained in the step (1) and ultrapure water according to a mass ratio of 1: 40-60 to obtain homogenate;
(3) leaching: adding citric acid with the mass part of 0.8-1.2 thousandth of the homogenate into the homogenate obtained in the step (2), and leaching at the temperature of 40-60 ℃ for 40-60 min to obtain a leaching solution;
(4) and (3) filtering: and (4) sieving the leaching liquor obtained in the step (3) by a sieve of 80-100 meshes to obtain a dendrobium officinale extracting solution.
2. The dendrobium officinale jelly drink according to claim 1, wherein the non-reducing oligosaccharide is one or any mixture of more than two of trehalose, sucrose or oligofructose.
3. The dendrobium officinale jelly drink according to claim 2, wherein the thickener is one or any mixture of kappa-carrageenan or xanthan gum.
4. The dendrobium officinale jelly capable of sucking according to claim 3 is characterized in that: in the preparation step of the dendrobium officinale extracting solution, the mass ratio of the dendrobium officinale sections to the ultrapure water is 1: 50.
5. The dendrobium officinale jelly capable of sucking according to claim 4 is characterized in that: in the preparation step of the dendrobium officinale extracting solution, the dendrobium officinale extracting solution is prepared by heat preservation and extraction for 50min at 50 ℃.
6. The preparation method of the dendrobium officinale jelly capable of sucking according to claim 1, which is characterized by comprising the following preparation steps:
(1) preparing a dendrobium officinale extracting solution:
a. raw material treatment: selecting full fresh dendrobium officinale strips without mildew and rot, removing the gray cortex wrapped by the outer layer, cleaning the fresh dendrobium officinale strips with clear water, and cutting the fresh dendrobium officinale strips into 1-2 cm dendrobium officinale sections;
b. homogenizing: b, mixing the dendrobe sections obtained in the step a with ultrapure water according to a mass ratio of 1: 40-60, and homogenizing to obtain homogenate;
c. leaching: adding citric acid with the mass part of 0.8-1.2 per mill of the homogenate into the homogenate obtained in the step b, and leaching at the temperature of 40-60 ℃ for 40-60 min to obtain a leaching solution;
d. and (3) filtering: c, sieving the leaching liquor obtained in the step c by a sieve of 80-100 meshes to obtain a dendrobium officinale extracting solution;
(2) sol: mixing 800-1800 parts by weight of dendrobium officinale juice with 120-160 parts by weight of non-reducing oligosaccharide and 8-12 parts by weight of thickening agent which are dry-mixed in advance, and fully stirring to obtain sol;
(3) swelling: placing the sol obtained in the step (2) in a water bath kettle, swelling for 20-30 min at 90-100 ℃, and standing at normal temperature;
(4) blending: slowly adding 0.2-0.3 part by weight of citric acid when the temperature of the glue swelled in the step (3) is 60-70 ℃, and stirring to fully and uniformly mix the citric acid and the glue;
(5) and (3) preparing a finished product: and (5) filling the colloid prepared in the step (4) into a suitable container to obtain the dendrobium officinale jelly.
7. The preparation method of the dendrobium officinale jelly capable of sucking according to claim 6, wherein the step (5) is followed by the following steps:
and (3) subsequent treatment: putting the canned dendrobium officinale jelly into a constant-temperature water bath kettle at 88-92 ℃ and boiling for 25-35 min at constant temperature; quickly taking out, standing and cooling to room temperature.
8. The preparation method of the dendrobium officinale jelly capable of sucking according to claim 6 or 7, which is characterized in that: the non-reducing oligosaccharide is one or more of trehalose, sucrose or oligofructose.
9. The preparation method of the dendrobium officinale jelly capable of sucking according to claim 6 or 7, which is characterized in that: the thickening agent is one or any mixture of kappa-carrageenan or xanthan gum.
10. The preparation method of the dendrobium officinale jelly capable of sucking according to claim 6 or 7, which is characterized in that: in the preparation step of the dendrobium officinale extracting solution, the mass ratio of the dendrobium officinale sections to the ultrapure water is 1: 50.
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