CN102415521A - Chrysanthemum jelly and preparation method thereof - Google Patents
Chrysanthemum jelly and preparation method thereof Download PDFInfo
- Publication number
- CN102415521A CN102415521A CN201110318528XA CN201110318528A CN102415521A CN 102415521 A CN102415521 A CN 102415521A CN 201110318528X A CN201110318528X A CN 201110318528XA CN 201110318528 A CN201110318528 A CN 201110318528A CN 102415521 A CN102415521 A CN 102415521A
- Authority
- CN
- China
- Prior art keywords
- parts
- jelly
- chrysanthemum
- weight
- lemon
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses chrysanthemum jelly and a preparation method thereof. The chrysanthemum jelly is prepared from 20 to 40 parts by weight of chrysanthemum flower, 20 to 30 parts by weight of honey, 300 to 400 parts by weight of apple juice, 50 to 80 parts by weight of lemon, 30 to 45 parts by weight of jelly powder, 20 to 30 parts by weight of white sugar and 200 to 250 parts by weight of water. The preparation method comprises the following steps of 1, cleaning up fresh apples, removing peels and cores of the cleaned apples, and carrying out juicing to obtain apple juice, 2, cleaning up fresh lemons, removing peels and seeds of the cleaned lemons, and carrying out juicing to obtain lemon juice, 3, uniformly mixing jelly powder and white sugar to obtain mixed powder, 4, putting chrysanthemum flowers into water, boiling, taking out the boiled chrysanthemum flowers to obtain chrysanthemum soup, adding the apple juice, the lemon juice and the mixed powder into the chrysanthemum soup, boiling the mixture with stirring by a soft fire for 6 to 10 minutes, adding 20 to 30 parts by weight of honey into the boiled mixture, and uniformly stirring to obtain jelly liquid, and 5, pouring the jelly liquid into a mold, freezing until the jelly liquid is molded by coagulation, and carrying out demolding. The chrysanthemum jelly is rich in nutrients, is fresh and delicious, and has the functions of clearing heat and removing heart fire, nourishing skin, and promoting appetite and tonifying spleen.
Description
Technical field
The invention belongs to food technology field, specifically is chrysanthemum jelly; The present invention also will disclose the preparation method of chrysanthemum jelly.
Background technology
Jelly is also claimed gel, because of outward appearance sparkling and crystal-clear, lovely luster, the soft cunning of mouthfeel, fresh and sweet moist and very popular, jelly not only outward appearance is lovely, also is a kind of healthy food of low heat energy high dietary-fiber simultaneously.Existing jelly is of a great variety, taste is changeable, and for example publication number is: CN101874574A, denomination of invention are the Chinese invention patent application of " a kind of summer Sang Ju Yin jelly ", the invention discloses a kind of summer Sang Ju Yin jelly.This jelly raw material is selfheal, mulberry leaf, chrysanthemum, and auxiliary material is gel, sweetener, anticorrisive agent.The preparation method is: get the chrysanthemum of selfheal, mulberry leaf, 3/4 weight, and extracting in water, extract adds ethanol, leaves standstill, and filters, and filtrating adds the sweetener of 1/2 weight, stirs, and concentrates, and concentrate is subsequent use; Get gel and melt fully, the sweetener that adds residue 1/2 weight stirs, and the chrysanthemum through pulverizing that adds residue 1/4 weight stirs, and adds subsequent use concentrate and stirs, and add anticorrisive agent and stir, cooling, can promptly gets.This jelly has taste lubrication, agreeably sweet, advantages such as appearance looks elegant.But contain anticorrisive agent in this jelly raw material, human body is had certain harmful effect.
Summary of the invention
The technical problem that the present invention will solve provides and does not contain that anticorrisive agent, delicate fragrance are good to eat, the chrysanthemum jelly of clearing away heat and removing summer; The present invention also will disclose the preparation method of this chrysanthemum jelly.
For solving the problems of the technologies described above, the present invention adopts following technical scheme:
Chrysanthemum jelly is to be processed with raw materials in weight portion by following:
20～40 parts of chrysanthemums, 20～30 parts of honey, 300～400 parts of ciders, 50～80 parts of lemon juices, 30～45 parts of jelly powders, 20～30 parts of white granulated sugars, 200～250 parts in water.
The weight proportion of each raw material is preferably:
25～35 parts of chrysanthemums, 22～28 parts of honey, 320～380 parts of ciders, 60～70 parts of lemon juices, 35～40 parts of jelly powders, 22～28 parts of white granulated sugars, 220～240 parts in water.
The optimum weight proportioning of each raw material is:
30 parts of chrysanthemums, 25 parts of honey, 350 parts of ciders, 65 parts of lemon juices, 38 parts of jelly powders, 25 parts of white granulated sugars, 230 parts in water.
The preparation method of chrysanthemum jelly of the present invention comprises the steps:
1) gets that fresh apple is cleaned, peeling, stoning, squeezes the juice, obtain cider;
2) get new lemon and clean, remove the peel, go seed, squeeze the juice, obtain lemon juice;
3) get 30～45 weight portion jelly powders and 20～30 weight portion white granulated sugars, mix, obtain mixed powder;
4) get 20～40 weight portion chrysanthemums and put into 200～250 weight parts waters and boil, pull chrysanthemum out, obtain the chrysanthemum soup; In the chrysanthemum soup, add the mixed powder that 300～400 weight portion ciders, 50～80 weight portion lemon juices, step 3) are processed, little fire boiled 6～10 minutes under stirring, added 20～30 weight portion honey again and stirred, and obtained jelly liquid;
5) the jelly liquid of gained is poured in the model, places-5～-10 ℃ to be refrigerated to the moulding of condensing, and the demoulding promptly gets.
The nutrition of each raw material is abundant in the chrysanthemum jelly prescription of the present invention: chrysanthemum has diffusing wind heat-clearing, and the effect that flat liver makes eye bright can be used for anemopyretic cold, and it is dizzy to have a headache, red eye, swell pain, and eyes is dim-sighted.Honey is a kind of nutritious natural nourishing food; It also is one of the most frequently used invigorant; The trace element that contains multiple organic acids such as plurality of inorganic salt close and vitamin, iron, calcium, copper, manganese, potassium, phosphorus and useful health with human serum concentration; And fructose, glucose, amylase, oxidizing ferment, reductase etc., have nourishing, moisturize, the effect of detoxifcation.Contain multivitamin, mineral matter, carbohydrate, fat etc. in the apple, have promote the production of body fluid to quench thirst, the effect of beneficial spleen antidiarrheal, harmonizing stomach and lowering adverse Qi.Lemon is one of fruit that has in the world medical value; It is rich in vitamin C, carbohydrate, calcium, phosphorus, iron, vitamin B1, vitamin B2, nicotinic acid, quininic acid, citric acid, malic acid, aurantiamarin, aurantiin, coumarin, a large amount potassium element and low amount sodium element etc., and is very useful to human body.
Chrysanthemum jelly of the present invention is that primary raw material is prepared from chrysanthemum, cider and lemon juice and honey; The jelly of processing is not only nutritious, mouthfeel is sliding tender, clearly good to eat; The delicate fragrance of chrysanthemum and strong fruit aroma are arranged; Also have certain heat-clearing and fire-reducing, nourish health-care efficacies such as skin, Appetizing spleen-tonifying, it is edible to be suitable for all kinds of crowds, is the wholefood of a kind of health, green, delicious food.
The specific embodiment
With embodiment the present invention is described further below, but the present invention is not limited to these embodiment.
Below umber described in each embodiment be weight portion.
Embodiment 1
1) gets that fresh apple is cleaned, peeling, stoning, squeezes the juice, obtain cider;
2) get new lemon and clean, remove the peel, go seed, squeeze the juice, obtain lemon juice;
3) get 30 portions of jelly powders and 20 portions of white granulated sugars, mix, obtain mixed powder;
4) get 20 parts of chrysanthemums and put into 200 parts of water and boil, pull chrysanthemum out, obtain the chrysanthemum soup; In the chrysanthemum soup, add 300 portions of ciders, 50 parts of mixed powders that lemon juice, step 3) are processed, little fire boiled 6 minutes under stirring, added 20 parts of honey again and stirred, and obtained jelly liquid;
5) the jelly liquid of gained is poured in the model, place-5 ℃ freezing 3 hours, make its moulding of condensing, the demoulding promptly gets.
Embodiment 2
1) gets that fresh apple is cleaned, peeling, stoning, squeezes the juice, obtain cider;
2) get new lemon and clean, remove the peel, go seed, squeeze the juice, obtain lemon juice;
3) get 45 portions of jelly powders and 30 portions of white granulated sugars, mix, obtain mixed powder;
4) get 40 parts of chrysanthemums and put into 250 parts of water and boil, pull chrysanthemum out, obtain the chrysanthemum soup; In the chrysanthemum soup, add 400 portions of ciders, 80 parts of mixed powders that lemon juice, step 3) are processed, little fire boiled 10 minutes under stirring, added 30 parts of honey again and stirred, and obtained jelly liquid;
5) the jelly liquid of gained is poured in the model, place-10 ℃ freezing 2 hours, make its moulding of condensing, the demoulding promptly gets.
Embodiment 3
1) gets that fresh apple is cleaned, peeling, stoning, squeezes the juice, obtain cider;
2) get new lemon and clean, remove the peel, go seed, squeeze the juice, obtain lemon juice;
3) get 38 portions of jelly powders and 25 portions of white granulated sugars, mix, obtain mixed powder;
4) get 30 parts of chrysanthemums and put into 230 parts of water and boil, pull chrysanthemum out, obtain the chrysanthemum soup; In the chrysanthemum soup, add 350 portions of ciders, 65 parts of mixed powders that lemon juice, step 3) are processed, little fire boiled 8 minutes under stirring, added 25 parts of honey again and stirred, and obtained jelly liquid;
5) the jelly liquid of gained is poured in the model, place-8 ℃ freezing 2 hours, make its moulding of condensing, the demoulding promptly gets.
Claims (4)
1. chrysanthemum jelly is characterized in that it being to be processed with raw materials in weight portion by following:
20～40 parts of chrysanthemums, 20～30 parts of honey, 300～400 parts of ciders, 50～80 parts of lemon juices, 30～45 parts of jelly powders, 20～30 parts of white granulated sugars, 200～250 parts in water.
2. chrysanthemum jelly according to claim 1 is characterized in that the weight proportion of each raw material is:
25～35 parts of chrysanthemums, 22～28 parts of honey, 320～380 parts of ciders, 60～70 parts of lemon juices, 35～40 parts of jelly powders, 22～28 parts of white granulated sugars, 220～240 parts in water.
3. chrysanthemum jelly according to claim 2 is characterized in that the weight proportion of each raw material is:
30 parts of chrysanthemums, 25 parts of honey, 350 parts of ciders, 65 parts of lemon juices, 38 parts of jelly powders, 25 parts of white granulated sugars, 230 parts in water.
4. the preparation method of chrysanthemum jelly comprises the steps:
1) gets that fresh apple is cleaned, peeling, stoning, squeezes the juice, obtain cider;
2) get new lemon and clean, remove the peel, go seed, squeeze the juice, obtain lemon juice;
3) get 30～45 weight portion jelly powders and 20～30 weight portion white granulated sugars, mix, obtain mixed powder;
4) get 20～40 weight portion chrysanthemums and put into 200～250 weight parts waters and boil, pull chrysanthemum out, obtain the chrysanthemum soup; In the chrysanthemum soup, add the mixed powder that 300～400 weight portion ciders, 50～80 weight portion lemon juices, step 3) are processed, little fire boiled 6～10 minutes under stirring, added 20～30 weight portion honey again and stirred, and obtained jelly liquid;
5) the jelly liquid of gained is poured in the model, places-5～-10 ℃ to be refrigerated to the moulding of condensing, and the demoulding promptly gets.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110318528XA CN102415521A (en) | 2011-10-19 | 2011-10-19 | Chrysanthemum jelly and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110318528XA CN102415521A (en) | 2011-10-19 | 2011-10-19 | Chrysanthemum jelly and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102415521A true CN102415521A (en) | 2012-04-18 |
Family
ID=45940362
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201110318528XA Pending CN102415521A (en) | 2011-10-19 | 2011-10-19 | Chrysanthemum jelly and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102415521A (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103141727A (en) * | 2013-03-08 | 2013-06-12 | 王玉兰 | Lemon ginseng rootlets jelly |
| CN103392956A (en) * | 2013-06-27 | 2013-11-20 | 叶建斌 | Jelly for prevention of infantile ardent fever and preparation method thereof |
| CN103719648A (en) * | 2013-12-16 | 2014-04-16 | 梁皓瑜 | Jelly and preparation method thereof |
| CN105795415A (en) * | 2016-04-26 | 2016-07-27 | 安徽师范大学 | Helianthus tuberosus and flos chrysanthemi healthcare jelly and production technology thereof |
| CN106036672A (en) * | 2016-07-21 | 2016-10-26 | 武汉生物工程学院 | Compound sweet osmanthus tea jelly and production method thereof |
| CN108936652A (en) * | 2018-05-29 | 2018-12-07 | 广西中医药大学 | A kind of health-care fruit jelly and preparation method thereof of hypoglycemic decompression |
| CN108936487A (en) * | 2018-09-28 | 2018-12-07 | 滨州学院 | Chrysanthemum jujube compound health jelly and preparation method thereof |
| CN109938313A (en) * | 2019-04-04 | 2019-06-28 | 何阳 | A kind of adult food products' toy and preparation method thereof |
| CN113439831A (en) * | 2021-07-12 | 2021-09-28 | 辽宁大学 | Peach juice and scented tea compound jelly and making process thereof |
| CN114747745A (en) * | 2021-12-14 | 2022-07-15 | 广东鲜活果汁生物科技有限公司 | Preparation method of chrysanthemum jelly |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1076837A (en) * | 1992-04-01 | 1993-10-06 | 泰安市农业科学研究所 | The processing method of cake containing honey, fruit and vegetable juice |
| CN1907094A (en) * | 2006-08-28 | 2007-02-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | Milk containing jelly and method for its manufacture |
| CN101543294A (en) * | 2009-04-30 | 2009-09-30 | 长沙东风药业有限公司 | Guilingyi food and its preparation method |
| CN101601445A (en) * | 2009-06-26 | 2009-12-16 | 昆明七彩云花生物科技有限公司 | A kind of natural fresh flower jelly and processing method thereof |
| CN101731503A (en) * | 2010-01-08 | 2010-06-16 | 蒲乾坤 | Grain jelly |
| CN101874574A (en) * | 2009-12-07 | 2010-11-03 | 郭景龙 | Jelly prepared from selfheal, folium mori and chrysanthemum |
| CN102028131A (en) * | 2010-11-19 | 2011-04-27 | 浙江果然食品有限公司 | Production method of chrysanthemum cold jelly |
-
2011
- 2011-10-19 CN CN201110318528XA patent/CN102415521A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1076837A (en) * | 1992-04-01 | 1993-10-06 | 泰安市农业科学研究所 | The processing method of cake containing honey, fruit and vegetable juice |
| CN1907094A (en) * | 2006-08-28 | 2007-02-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | Milk containing jelly and method for its manufacture |
| CN101543294A (en) * | 2009-04-30 | 2009-09-30 | 长沙东风药业有限公司 | Guilingyi food and its preparation method |
| CN101601445A (en) * | 2009-06-26 | 2009-12-16 | 昆明七彩云花生物科技有限公司 | A kind of natural fresh flower jelly and processing method thereof |
| CN101874574A (en) * | 2009-12-07 | 2010-11-03 | 郭景龙 | Jelly prepared from selfheal, folium mori and chrysanthemum |
| CN101731503A (en) * | 2010-01-08 | 2010-06-16 | 蒲乾坤 | Grain jelly |
| CN102028131A (en) * | 2010-11-19 | 2011-04-27 | 浙江果然食品有限公司 | Production method of chrysanthemum cold jelly |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103141727A (en) * | 2013-03-08 | 2013-06-12 | 王玉兰 | Lemon ginseng rootlets jelly |
| CN103392956A (en) * | 2013-06-27 | 2013-11-20 | 叶建斌 | Jelly for prevention of infantile ardent fever and preparation method thereof |
| CN103719648A (en) * | 2013-12-16 | 2014-04-16 | 梁皓瑜 | Jelly and preparation method thereof |
| CN103719648B (en) * | 2013-12-16 | 2015-06-17 | 梁皓瑜 | Jelly and preparation method thereof |
| CN105795415A (en) * | 2016-04-26 | 2016-07-27 | 安徽师范大学 | Helianthus tuberosus and flos chrysanthemi healthcare jelly and production technology thereof |
| CN106036672A (en) * | 2016-07-21 | 2016-10-26 | 武汉生物工程学院 | Compound sweet osmanthus tea jelly and production method thereof |
| CN108936652A (en) * | 2018-05-29 | 2018-12-07 | 广西中医药大学 | A kind of health-care fruit jelly and preparation method thereof of hypoglycemic decompression |
| CN108936487A (en) * | 2018-09-28 | 2018-12-07 | 滨州学院 | Chrysanthemum jujube compound health jelly and preparation method thereof |
| CN109938313A (en) * | 2019-04-04 | 2019-06-28 | 何阳 | A kind of adult food products' toy and preparation method thereof |
| CN113439831A (en) * | 2021-07-12 | 2021-09-28 | 辽宁大学 | Peach juice and scented tea compound jelly and making process thereof |
| CN114747745A (en) * | 2021-12-14 | 2022-07-15 | 广东鲜活果汁生物科技有限公司 | Preparation method of chrysanthemum jelly |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102415521A (en) | Chrysanthemum jelly and preparation method thereof | |
| CN107149021B (en) | Production method of longan and red date black sugar blocks | |
| CN104757632B (en) | Fructose rosa roxburghii juice suspending beverage and production method thereof | |
| CN102349580A (en) | Grape milk jelly and preparation method thereof | |
| CN106616704A (en) | Preparation method of Chinese wolfberry fruit jam | |
| CN103750198A (en) | Preparation method of low-sugar mulberry fruitcake | |
| CN107058635B (en) | Production method of donkey-hide gelatin and brown sugar blocks | |
| CN103798889A (en) | Preparation method of onion and medlar juice beverage | |
| CN103719962A (en) | Compound pyrus ussuriensis maxim juice beverage | |
| CN103013809B (en) | Olive vinegar and preparation method thereof | |
| CN106071502A (en) | A kind of Synsepalum duleificum Hawthorn composite health drink and preparation method thereof | |
| CN103789130A (en) | Composite fermentation production technology of winter-jujube healthcare wine | |
| CN101697771A (en) | Cucumber lemon ice cream | |
| CN105285627A (en) | Pear vinegar beverage capable of invigorating spleen and nourishing stomach and preparation method of pear vinegar beverage | |
| CN104256231A (en) | Preparation method of strawberry mulberry jam | |
| CN102048208A (en) | Balsam pear juice beverage | |
| CN104509795A (en) | Coconut milk cake and preparation method thereof | |
| CN102349603A (en) | Longan-red date jelly and preparation method thereof | |
| CN103141785B (en) | Making method of Qinghua pear syrup | |
| CN102948853A (en) | Yangtao beverage rich in natural SOD (Superoxide Dismutase) | |
| CN105995338A (en) | Shine skin papaya-mandarin orange compound beverage and preparation method thereof | |
| CN101715866B (en) | Method for making fruity oyster mushroom cakes | |
| CN104432306A (en) | Fruit fermented beverage and preparation method thereof | |
| CN103099259A (en) | Preparation method of pear juice beverage capable of getting feaver away | |
| CN102113642A (en) | Cherry jelly and preparation process thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120418 |