CN112237233A - Fruit pulp soft sweets and fruit pulp preparation method - Google Patents
Fruit pulp soft sweets and fruit pulp preparation method Download PDFInfo
- Publication number
- CN112237233A CN112237233A CN202011189986.3A CN202011189986A CN112237233A CN 112237233 A CN112237233 A CN 112237233A CN 202011189986 A CN202011189986 A CN 202011189986A CN 112237233 A CN112237233 A CN 112237233A
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- Prior art keywords
- syrup
- fruit
- parts
- pectin
- fruit pulp
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 49
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 32
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 235000020357 syrup Nutrition 0.000 claims abstract description 38
- 239000006188 syrup Substances 0.000 claims abstract description 38
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 27
- 239000001814 pectin Substances 0.000 claims abstract description 27
- 235000010987 pectin Nutrition 0.000 claims abstract description 27
- 229920001277 pectin Polymers 0.000 claims abstract description 27
- 235000013305 food Nutrition 0.000 claims abstract description 10
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- SGHZXLIDFTYFHQ-UHFFFAOYSA-L Brilliant Blue Chemical compound [Na+].[Na+].C=1C=C(C(=C2C=CC(C=C2)=[N+](CC)CC=2C=C(C=CC=2)S([O-])(=O)=O)C=2C(=CC=CC=2)S([O-])(=O)=O)C=CC=1N(CC)CC1=CC=CC(S([O-])(=O)=O)=C1 SGHZXLIDFTYFHQ-UHFFFAOYSA-L 0.000 claims abstract description 9
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 9
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims abstract description 9
- 239000001509 sodium citrate Substances 0.000 claims abstract description 9
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims abstract description 9
- 239000000600 sorbitol Substances 0.000 claims abstract description 9
- 235000015197 apple juice Nutrition 0.000 claims abstract description 8
- 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 claims abstract description 7
- 239000008103 glucose Substances 0.000 claims abstract description 7
- 235000012741 allura red AC Nutrition 0.000 claims abstract description 6
- 239000004191 allura red AC Substances 0.000 claims abstract description 6
- CEZCCHQBSQPRMU-UHFFFAOYSA-L chembl174821 Chemical compound [Na+].[Na+].COC1=CC(S([O-])(=O)=O)=C(C)C=C1N=NC1=C(O)C=CC2=CC(S([O-])(=O)=O)=CC=C12 CEZCCHQBSQPRMU-UHFFFAOYSA-L 0.000 claims abstract description 6
- 238000003756 stirring Methods 0.000 claims abstract description 5
- 108010010803 Gelatin Proteins 0.000 claims abstract description 4
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 239000008273 gelatin Substances 0.000 claims abstract description 4
- 229920000159 gelatin Polymers 0.000 claims abstract description 4
- 235000019322 gelatine Nutrition 0.000 claims abstract description 4
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 4
- 239000000203 mixture Substances 0.000 claims description 10
- 244000131522 Citrus pyriformis Species 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 7
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 235000015110 jellies Nutrition 0.000 claims description 6
- 239000008274 jelly Substances 0.000 claims description 6
- 235000000346 sugar Nutrition 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 5
- 235000007164 Oryza sativa Nutrition 0.000 claims description 3
- 238000007605 air drying Methods 0.000 claims description 3
- 238000004090 dissolution Methods 0.000 claims description 3
- 230000000694 effects Effects 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 235000009566 rice Nutrition 0.000 claims description 3
- 238000010008 shearing Methods 0.000 claims description 3
- 238000003892 spreading Methods 0.000 claims description 3
- 238000005057 refrigeration Methods 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 claims 1
- 239000000463 material Substances 0.000 claims 1
- 230000001954 sterilising effect Effects 0.000 claims 1
- 238000004659 sterilization and disinfection Methods 0.000 claims 1
- 238000010438 heat treatment Methods 0.000 abstract description 4
- 244000248349 Citrus limon Species 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000000499 gel 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
- 239000011782 vitamin Substances 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
-
- 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
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Nutrition Science (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses fruit pulp soft sweets and a preparation method of fruit pulp, which relate to the technical field of food processing and comprise the following raw materials in parts by weight: 10-30 parts of glucose syrup, 20-40 parts of white granulated sugar, 0.5-1 part of concentrated apple juice, 1-3 parts of gelatin, 2-3 parts of pectin, 0.2-0.4 part of sorbitol solution, 1-2 parts of citric acid, 0.2-0.5 part of Kongguo apple, 0.1-0.3 part of sodium citrate, 0.2-0.5 part of lemon yellow, 0.2-0.3 part of sunset yellow, 0.3-0.5 part of allura red, 0.1-0.2 part of brilliant blue, 0.5-1 part of food essence and 10-30 parts of water. The product is prepared by adding the raw materials into a pot, heating and stirring the raw materials, injecting the raw materials into a mold, cooling the raw materials to prepare the soft sweets, preparing the soft sweets into special fruit pulp, and injecting the fruit pulp into the soft sweets, so that the soft sweets are rich in taste, and people have a deep impression on the soft sweets.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to fruit syrup soft sweets and a fruit syrup preparation method.
Background
The fruit juice soft sweets are candies processed by taking fruit juice and gel as raw materials, are rich in vitamins, are deeply popular with the masses, are processed into small package products which are convenient to carry and can be eaten after being opened through a modern process, and are good products for parties, leisure and tourism. With the social progress and the improvement of the living standard of people, safe, sanitary and convenient food becomes the first choice of people.
The fruit pulp-free soft sweets are partially not capable of making people feel surprised, and the taste of the soft sweets is not layered, so that the impression of people on the soft sweets is reduced, and therefore, the market urgently needs the fruit pulp soft sweets.
Disclosure of Invention
The invention aims to provide fruit pulp soft sweets and a fruit pulp preparation method, and aims to solve the problem that the soft sweets in the background art are too monotonous in internal taste.
In order to achieve the purpose, the invention provides the following technical scheme: a fruit pulp soft sweet and a fruit pulp preparation method comprise the following raw materials in parts by weight: 10-30 parts of glucose syrup, 20-40 parts of white granulated sugar, 0.5-1 part of concentrated apple juice, 1-3 parts of gelatin, 2-3 parts of pectin, 0.2-0.4 part of sorbitol solution, 1-2 parts of citric acid, 0.2-0.5 part of Kongguo apple, 0.1-0.3 part of sodium citrate, 0.2-0.5 part of lemon yellow, 0.2-0.3 part of sunset yellow, 0.3-0.5 part of allura red, 0.1-0.2 part of brilliant blue, 0.5-1 part of food essence and 10-30 parts of water;
step 1, fully dissolving pectin by adopting a high-speed mixer before adding the pectin to form a pectin solution, and obtaining a 4-8% pectin solution through the shearing effect of the mixer, wherein the other dissolving method comprises the steps of mixing and dispersing a pectin and granulated sugar mixture with water, and boiling the mixture for 1 minute to ensure full dissolution so as to obtain the 4% pectin solution. The dissolved pectin may be added at any stage during the process;
step 2, pouring pectin solution, white granulated sugar, glucose syrup, food essence and water into the pot;
step 3, the pot is placed on fire, heated by medium and small fire and stirred to enable sugar to be completely dissolved, and the syrup is continuously heated until the syrup is boiled;
step 4, cooling the de-ignited syrup for a moment, slightly reducing the temperature, and continuously stirring to obtain a relatively clear sugar solution;
step 5, mixing the concentrated apple juice, the sorbitol solution, citric acid, Guo-apple, sodium citrate, lemon yellow sunset yellow, allure red and brilliant blue into fruit pulp;
and 6, spreading tinfoil or oilpaper on an eyeball-shaped mold, pouring the syrup into the mold, putting the mold into a refrigerator for refrigeration for 3-4 hours until the syrup is solidified, injecting fruit pulp into the solidified soft candy, taking out the jelly, demolding, tearing off the tinfoil/oilpaper, putting the jelly in a cool and ventilated place for air drying for 72 hours until the soft candy is not sticky and tough enough, using glutinous rice paper as an inner lining, and wrapping trademark paper outside the jelly.
Preferably, the boiling temperature is 115-120 ℃, and the boiling time is 2.5-3 h.
Preferably, the fruit pulp is present in one fifth of each fondant.
Preferably, the packaging box is filled with the mixture, and the mixture is sterilized by microwave and sealed.
Preferably, the concentrated apple juice, the sorbitol solution, the citric acid, the D guo-apple, the sodium citrate, the lemon yellow sunset yellow, the allura red and the brilliant blue are quickly and uniformly mixed into the fruit pulp by using a mixer.
Preferably, the fruit jam is injected into the fondant via a syringe.
Compared with the prior art, the invention has the beneficial effects that: the raw materials are added into a pot to be heated and stirred, the mixture is poured into a mold to be cooled so as to prepare the soft sweets, then the soft sweets are prepared into special fruit pulp, and the fruit pulp is injected into the soft sweets, so that the soft sweets are rich in taste, and people can have a deep impression on the soft sweets.
Drawings
FIG. 1 is a flow chart of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The embodiment provided by the invention comprises the following steps:
the first implementation mode comprises the following steps:
1. a fruit pulp soft sweet and a fruit pulp preparation method comprise the following raw materials in parts by weight: 10-30 parts of glucose syrup, 20-40 parts of white granulated sugar, 0.5-1 part of concentrated apple juice, 1-3 parts of gelatin, 2-3 parts of pectin, 0.2-0.4 part of sorbitol solution, 1-2 parts of citric acid, 0.2-0.5 part of Kongguo apple, 0.1-0.3 part of sodium citrate, 0.2-0.5 part of lemon yellow, 0.2-0.3 part of sunset yellow, 0.3-0.5 part of allura red, 0.1-0.2 part of brilliant blue, 0.5-1 part of food essence and 10-30 parts of water;
2. fully dissolving pectin by adopting a high-speed mixer before adding to form a pectin solution, and obtaining a 4-8% pectin solution through the shearing effect of the mixer, wherein the other dissolving method is to firstly mix and disperse a pectin and granulated sugar mixture with water, and to ensure full dissolution, the mixture can be boiled for 1 minute to obtain the 4% pectin solution. The dissolved pectin may be added at any stage during the process;
3. pouring pectin solution, white granulated sugar, glucose syrup, food essence and water into the pot;
4. heating the pot on fire, heating with middle and small fire, stirring to dissolve sugar completely, and heating to obtain syrup;
5. cooling the syrup which is away from the fire for a moment to slightly lower the temperature, and continuously stirring to obtain a relatively clear sugar solution;
6. mixing concentrated succus Mali Pumilae, sorbitol solution, citric acid, DOUGUO-fructus Mali Pumilae, sodium citrate, lemon yellow, allure red, and brilliant blue to obtain fruit pulp;
7. spreading tinfoil or oilpaper on a spherical mold, pouring syrup into the mold, refrigerating in a refrigerator for 3-4 hours until the syrup is solidified, injecting fruit pulp into the solidified soft candy, taking out, demolding, tearing off the tinfoil/oilpaper, air drying in a cool and ventilated place for 72 hours until the soft candy is not sticky and tough enough, lining with glutinous rice paper, and wrapping with trademark paper.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein. Any reference sign in a claim should not be construed as limiting the claim concerned.
Claims (7)
1. The fruit pulp soft sweets and the preparation method of the fruit pulp are characterized by comprising the following raw materials in parts by weight: 10-30 parts of glucose syrup, 20-40 parts of white granulated sugar, 0.5-1 part of concentrated apple juice, 1-3 parts of gelatin, 2-3 parts of pectin, 0.2-0.4 part of sorbitol solution, 1-2 parts of citric acid, 0.2-0.5 part of Kongguo apple, 0.1-0.3 part of sodium citrate, 0.2-0.5 part of lemon yellow, 0.2-0.3 part of sunset yellow, 0.3-0.5 part of allura red, 0.1-0.2 part of brilliant blue, 0.5-1 part of food essence and 10-30 parts of water;
the manufacturing steps are as follows: step 1, fully dissolving pectin by adopting a high-speed mixer before adding the pectin to form a pectin solution, and obtaining a 4-8% pectin solution through the shearing effect of the mixer, wherein the other dissolving method comprises the steps of mixing and dispersing a pectin and granulated sugar mixture with water, and boiling the mixture for 1 minute to ensure full dissolution so as to obtain the 4% pectin solution.
2. The dissolved pectin may be added at any stage during the process;
step 2, pouring pectin solution, white granulated sugar, glucose syrup, food essence and water into the pot;
step 3, the pot is placed on fire, heated by medium and small fire and stirred to enable sugar to be completely dissolved, and the syrup is continuously heated until the syrup is boiled;
step 4, cooling the syrup which is away from the fire for a moment, slightly reducing the temperature, and continuously stirring to obtain a relatively limpid sugar solution;
step 5, mixing the concentrated apple juice, the sorbitol solution, citric acid, Guo-apple, sodium citrate, lemon yellow sunset yellow, allure red and brilliant blue into fruit pulp;
and 6, spreading tinfoil or oilpaper on an eyeball-shaped mold, pouring the syrup into the mold, putting the mold into a refrigerator for refrigeration for 3-4 hours until the syrup is solidified, injecting fruit pulp into the solidified soft candy, taking out the jelly, demolding, tearing off the tinfoil/oilpaper, putting the jelly in a cool and ventilated place for air drying for 72 hours until the soft candy is not sticky and tough enough, using glutinous rice paper as an inner lining, and wrapping trademark paper outside the jelly.
3. The fruit syrup fondant and fruit syrup preparation method of claim 1, wherein the fruit syrup fondant comprises the following components: the boiling temperature is 115-120 ℃, and the boiling time is 2.5-3 h.
4. The fruit syrup fondant and fruit syrup preparation method of claim 1, wherein the fruit syrup fondant comprises the following components: the fruit pulp content was one fifth of each fondant.
5. The fruit syrup fondant and fruit syrup preparation method of claim 1, wherein the fruit syrup fondant comprises the following components: after the materials are put into a packaging box, the packaging box is sealed after microwave sterilization.
6. The fruit syrup fondant and fruit syrup preparation method of claim 1, wherein the fruit syrup fondant comprises the following components: the concentrated apple juice, the sorbitol solution, the citric acid, the D guo-apple, the sodium citrate, the lemon yellow sunset yellow, the allura red and the brilliant blue are quickly and uniformly stirred into fruit pulp by using a stirrer.
7. The fruit syrup fondant and fruit syrup preparation method of claim 1, wherein the fruit syrup fondant comprises the following components: the fruit jam is injected into the soft candy via a syringe.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011189986.3A CN112237233A (en) | 2020-10-30 | 2020-10-30 | Fruit pulp soft sweets and fruit pulp preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011189986.3A CN112237233A (en) | 2020-10-30 | 2020-10-30 | Fruit pulp soft sweets and fruit pulp preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112237233A true CN112237233A (en) | 2021-01-19 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011189986.3A Pending CN112237233A (en) | 2020-10-30 | 2020-10-30 | Fruit pulp soft sweets and fruit pulp preparation method |
Country Status (1)
| Country | Link |
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| CN (1) | CN112237233A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114287503A (en) * | 2022-01-18 | 2022-04-08 | 重庆云买乐科技有限公司 | Soft candy formula using Prunus wushanensis extract as raw material and preparation method thereof |
| CN114831210A (en) * | 2022-06-01 | 2022-08-02 | 陈宝玲 | Sugarcane juice and peach residue fruit jelly drops and preparation method thereof |
| CN115152884A (en) * | 2022-06-23 | 2022-10-11 | 汕头市龙湖区鸿诚食品有限公司 | Peeled candy and preparation method thereof |
-
2020
- 2020-10-30 CN CN202011189986.3A patent/CN112237233A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114287503A (en) * | 2022-01-18 | 2022-04-08 | 重庆云买乐科技有限公司 | Soft candy formula using Prunus wushanensis extract as raw material and preparation method thereof |
| CN114831210A (en) * | 2022-06-01 | 2022-08-02 | 陈宝玲 | Sugarcane juice and peach residue fruit jelly drops and preparation method thereof |
| CN115152884A (en) * | 2022-06-23 | 2022-10-11 | 汕头市龙湖区鸿诚食品有限公司 | Peeled candy and preparation method thereof |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20210119 |
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| WD01 | Invention patent application deemed withdrawn after publication |