CN106070980A - A kind of Rhizoma amorphophalli glucomannan haw jelly and preparation method thereof - Google Patents
A kind of Rhizoma amorphophalli glucomannan haw jelly and preparation method thereof Download PDFInfo
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- CN106070980A CN106070980A CN201610435067.7A CN201610435067A CN106070980A CN 106070980 A CN106070980 A CN 106070980A CN 201610435067 A CN201610435067 A CN 201610435067A CN 106070980 A CN106070980 A CN 106070980A
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- 235000015110 jellies Nutrition 0.000 title claims abstract description 47
- 239000008274 jelly Substances 0.000 title claims abstract description 47
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 title claims abstract description 31
- 229920002581 Glucomannan Polymers 0.000 title claims abstract description 31
- 229940046240 glucomannan Drugs 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 238000003756 stirring Methods 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 238000010025 steaming Methods 0.000 claims abstract description 12
- 239000011265 semifinished product Substances 0.000 claims abstract description 11
- 239000001828 Gelatine Substances 0.000 claims abstract description 9
- 229920000159 gelatin Polymers 0.000 claims abstract description 9
- 235000019322 gelatine Nutrition 0.000 claims abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 238000000465 moulding Methods 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- 241001092040 Crataegus Species 0.000 claims description 8
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 8
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 8
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 8
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 8
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 8
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 8
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 8
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 8
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 8
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 7
- 235000011837 pasties Nutrition 0.000 claims description 6
- 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 5
- 229930006000 Sucrose Natural products 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 239000000047 product Substances 0.000 claims description 5
- 230000007159 enucleation Effects 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 11
- 239000002562 thickening agent Substances 0.000 abstract description 5
- 230000029087 digestion Effects 0.000 abstract description 4
- 230000001737 promoting effect Effects 0.000 abstract description 4
- 235000019614 sour taste Nutrition 0.000 abstract description 4
- 210000002784 stomach Anatomy 0.000 abstract description 4
- 206010013911 Dysgeusia Diseases 0.000 abstract description 3
- 102000008186 Collagen Human genes 0.000 abstract description 2
- 108010035532 Collagen Proteins 0.000 abstract description 2
- 206010010774 Constipation Diseases 0.000 abstract description 2
- 229920002472 Starch Polymers 0.000 abstract description 2
- 230000003078 antioxidant effect Effects 0.000 abstract description 2
- 235000013325 dietary fiber Nutrition 0.000 abstract description 2
- 230000036186 satiety Effects 0.000 abstract description 2
- 235000019627 satiety Nutrition 0.000 abstract description 2
- 235000019698 starch Nutrition 0.000 abstract description 2
- 239000008107 starch Substances 0.000 abstract description 2
- 235000013402 health food Nutrition 0.000 abstract 1
- 238000000605 extraction Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 208000001132 Osteoporosis Diseases 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 239000002671 adjuvant Substances 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 230000002596 correlated effect Effects 0.000 description 2
- 239000013078 crystal Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- 238000011056 performance test Methods 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 239000008279 sol Substances 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 230000002490 cerebral effect Effects 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 210000003298 dental enamel Anatomy 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 210000003038 endothelium Anatomy 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000031891 intestinal absorption Effects 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000011017 operating method Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
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
- A23G3/48—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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The present invention relates to a kind of Rhizoma amorphophalli glucomannan haw jelly and preparation method thereof.A kind of preparation method of Rhizoma amorphophalli glucomannan haw jelly, including pretreatment of raw material, steaming and decocting, stir, prepare haw jelly semi-finished product, molding packaging.The Rhizoma amorphophalli glucomannan haw jelly of the present invention, with new fresh Fructus Crataegi as raw material, with Rhizoma amorphophalli glucomannan, gelatine powder as thickening agent；With low cost, technique is simple.Make full use of gelatine powder and contain substantial amounts of collagen protein, low in calories, the most starch-containing, fatty, there is antioxidative effect；And Rhizoma amorphophalli glucomannan is water soluble dietary fiber, does not contains heat, have satiety, have effect that fat reducing is reduced weight；The Rhizoma amorphophalli glucomannan haw jelly not only mouthfeel produced is gentle, taste sweet and sour taste, fine and smooth pliable and tough, also looks improving and the skin nourishing, loosening bowel to relieve constipation, and effect of fat reducing weight reducing, is a kind of all-ages invigorating the stomach and promoting digestion health food.
Description
Technical field
The present invention relates to a kind of cake and preparation method thereof, be specifically related to a kind of Rhizoma amorphophalli glucomannan haw jelly and preparation thereof
Method, belongs to food technology field.
Background technology
Fructus Crataegi, as a kind of appetizer, matter is hard, and sarcocarp is thin, unique flavor, and the taste of its sweet and sour taste enjoys people always
Like.Fructus Crataegi has the highest nutritive value and medical value, and Fructus Crataegi contains substantial amounts of vitamin C and trace element, it is possible to open
Stomach facilitating digestion.The haw jelly made by Fructus Crataegi takes haw juice, is equipped with sugar, food additive etc. and is prepared from, the most sour-sweet
Good to eat, soft and smooth high resilience.
The preparation of tradition haw jelly is with Fructus Crataegi as raw material, but the edible adjuvant added is more, if Alumen etc. is as thickening agent,
Alumen is edible too much can affect the intestinal absorption to elements such as phosphorus, ferrum, calcium, causes osteoporosis etc., and human body is produced harm.Also
Have various preservative etc., be eaten for a long time be unfavorable for people health.Tradition haw jelly there is promoting digestion and invigorating the stomach, blood circulation promoting and blood stasis dispelling it
Effect, but effect is more single.
The article " crystal hawthorn cake process study " of " Jiangsu's agriculture science " the 6th phase Xu Fei in 2005 etc., by cold
Extraction haw pulp obtains relatively transparent leachate, under certain conditions so that it is gelatification occurs, develops crystal Fructus Crataegi
Cake.Use orthogonal test, determine that optimal processing parameter is: cryogenic temperature-18 DEG C, cooling time 12 h, extraction temperature 15 ~
35 DEG C, extraction time 1 h.The product sense organ that this method is produced is transparent, there have to be preferably elastic and hardness, mouthfeel are smooth, sour
Comfortable mouth.But complicated process of preparation, relatively costly, and health-care effect is single.
The patent of invention " a kind of haw jelly and preparation method thereof " of Application No. 201210175843.6, using Alumen as increasing
Thick dose, add Alumen and can improve the coagulation ability of haw jelly, but eat and too much can affect intestinal to elements such as phosphorus, ferrum, calcium
Absorb, cause osteoporosis, cerebral nerve is produced toxic and side effects, human body is produced harm.
The patent of invention " preparation method of a kind of haw jelly " of Application No. 201310503915.X, add Endothelium Corneum Gigeriae Galli,
The plurality of Chinese such as Pericarpium Citri Reticulatae, Fructus Forsythiae, Radix Et Rhizoma Rhei, Herba Dendrobii, use glutinous rice flour and oatmeal to replace Alumen as thickening agent, although to have
Health-care effect, but Chinese medicine adds more, not only can affect the original local flavor of Fructus Crataegi, make the taste of haw jelly change, and
The most to a certain degree limit edible crowd.
Along with the raising of people's living standard, health care consciousness constantly strengthens, although tradition haw jelly taste sweet and sour taste, tool
There is effect of invigorating the stomach and promoting digestion, welcome by people, but, owing to the edible adjuvant added is more, such as thickening agent, preservative etc.,
These chemical substances are edible too much can produce harm to the healthy of people, should not be eaten for a long time.The mountain prepared in the conventional way
Short, bristly hair or beard cake is obviously difficult to meet the demand of people.
Summary of the invention
It is an object of the invention to provide a kind of Rhizoma amorphophalli glucomannan haw jelly being different from tradition haw jelly and preparation side thereof
Method.The present invention is with Fructus Crataegi as primary raw material, with Rhizoma amorphophalli glucomannan, gelatine powder as thickening agent, is aided with the flavoring agent such as brown sugar, white sugar
Make haw jelly.
The preparation method of Rhizoma amorphophalli glucomannan haw jelly of the present invention, it is characterised in that operating procedure is as follows:
(1) pretreatment of raw material: choose fresh full, the Fructus Crataegi of Maturity eight to ninety percent, Fructus Crataegi is cleaned up, go handle enucleation to go
Skin, is cut into small pieces, standby；
(2) steaming and decocting: dispensing by weight, take Fructus Crataegi 450 that step (1) handles well～550 parts put into steaming and decocting in pot, treat that water is opened
After, addition brown sugar 120～150 parts, white sugar 100～120 parts of continuation steaming and decoctings, boil while stir, in time boiling to pasty state, stop adding
Heat, natural cooling；
(3) stirring: pour the Fructus Crataegi of pasty state after step (2) cooked cooling into blender, add 100～150 parts of water, stir into broken mud
Shape, stops stirring, prepares hawthorn；
(4) prepare haw jelly semi-finished product: take 150～200 parts of water, add Rhizoma amorphophalli glucomannan 1.5～2. parts, gelatine powder 10～15
Part, it is mixed into colloidal sol shape；Adding the hawthorn of step (3), put in pot after mix homogeneously, big fire is boiled and is then turned little
Fire, does not stop stirring, until thickness, prepares haw jelly semi-finished product；
(5) molding packaging: when dropping to 40～50 DEG C at a temperature of step (4) haw jelly semi-finished product, loads mould, takes after molding
Go out, packaging, obtain Rhizoma amorphophalli glucomannan haw jelly finished product.
The Rhizoma amorphophalli glucomannan haw jelly of the present invention, with new fresh Fructus Crataegi as raw material, with Rhizoma amorphophalli glucomannan, gelatine powder for increasing
Thick dose, not only can play the effect of thickening solidification, and gelatine powder is possibly together with substantial amounts of collagen protein, low in calories, the most starch-containing,
Fat, has antioxidative effect；Rhizoma amorphophalli glucomannan is water soluble dietary fiber, does not contains heat, and has satiety, has fat reducing thin
Effect of body.So the haw jelly produced not only mouthfeel is gentle, taste sweet and sour taste, fine and smooth pliable and tough, also looks improving and the skin nourishing, profit
Intestinal relieving constipation, effect of fat reducing weight reducing, the most with low cost, technique is simple.The Rhizoma amorphophalli glucomannan haw jelly of the present invention and market
On haw jelly, correlated performance test comparison result is as shown in table 1.
The Rhizoma amorphophalli glucomannan haw jelly of table 1 present invention and haw jelly correlated performance test comparison result on the market
Through properties excellences such as test, the Rhizoma amorphophalli glucomannan haw jelly mouthfeel of the present invention, outward appearance, health-care effecies.
Detailed description of the invention
For the openest Rhizoma amorphophalli glucomannan haw jelly of the present invention and preparation method thereof, below in conjunction with instantiation to this
Invention is described in further detail.
Embodiment 1, the preparation method of a kind of Rhizoma amorphophalli glucomannan haw jelly, comprise the following steps:
(1) pretreatment of raw material: choose fresh full, Fructus Crataegi that Maturity is high, by Fructus Crataegi wash clean, go handle enucleation to remove the peel, be cut into
Fritter, standby；
(2) steaming and decocting: dispensing by weight, takes the Fructus Crataegi 500 parts that step (1) handles well and puts into steaming and decocting in pot, after water is opened, adds
150 parts of brown sugar, white sugar 120 parts continues steaming and decocting, boils while stir, and in time boiling to pasty state, stops heating, natural cooling；
(3) stirring: pour the Fructus Crataegi after step (2) cooked cooling into blender, add 100 parts of water, stir into broken pureed, stop stirring
Mix, prepare hawthorn；
(4) prepare haw jelly semi-finished product: take 150 parts of water, add Rhizoma amorphophalli glucomannan 2 parts, gelatine powder 12 parts, be mixed into colloidal sol
Shape, adds the hawthorn being stirred, and mix homogeneously is put in enamel pan, and big fire is boiled and then turned little fire, does not stop stirring, until viscous
Thick, prepare haw jelly semi-finished product；
(5) molding packaging: drop to 40 DEG C at a temperature for the treatment of the haw jelly semi-finished product of step (4), loads mould, takes out, adopt after molding
With vacuum packaging, obtain Rhizoma amorphophalli glucomannan haw jelly finished product.
The foregoing is only presently preferred embodiments of the present invention, all impartial changes done according to scope of the present invention patent with
Modify, all should belong to the covering scope of the present invention.
Claims (4)
1. the preparation method of a Rhizoma amorphophalli glucomannan haw jelly, it is characterised in that preparation process is as follows:
(1) pretreatment of raw material: choose fresh full, the Fructus Crataegi of Maturity eight to ninety percent, Fructus Crataegi is cleaned up, go handle enucleation to go
Skin, is cut into small pieces, standby；
(2) steaming and decocting: dispensing by weight, take Fructus Crataegi 450 that step (1) handles well～550 parts put into steaming and decocting in pot, treat that water is opened
After, addition brown sugar 120～150 parts, white sugar 100～120 parts of continuation steaming and decoctings, boil while stir, in time boiling to pasty state, stop adding
Heat, natural cooling；
(3) stirring: the pasty state Fructus Crataegi after step (2) being cooled down pours blender into, adds 100～150 parts of water, stirs into broken pureed,
Stop stirring, prepare hawthorn；
(4) prepare haw jelly semi-finished product: take 150～200 parts of water, add Rhizoma amorphophalli glucomannan 1.5～2.5 parts, gelatine powder 10～
15 parts, it is mixed into colloidal sol shape；Adding the hawthorn of step (3), put in pot after mix homogeneously, big fire is boiled and is then turned little
Fire, does not stop stirring, until thickness, prepares haw jelly semi-finished product；
(5) molding packaging: when dropping to 40～50 DEG C at a temperature of step (4) haw jelly semi-finished product, loads mould, takes after molding
Go out, packaging, obtain Rhizoma amorphophalli glucomannan haw jelly finished product.
The preparation method of a kind of Rhizoma amorphophalli glucomannan haw jelly the most according to claim 1, it is characterised in that described steaming
Boiling: take the Fructus Crataegi 500 parts handled well and put into high temperature steaming in pot, after water is opened, add 150 parts of brown sugar, white sugar 120 parts continues to steam
Boil, boil while stir, in time boiling to pasty state, stop heating, natural cooling.
The preparation method of a kind of Rhizoma amorphophalli glucomannan haw jelly the most according to claim 1, it is characterised in that described preparation
Haw jelly semi-finished product: take 150 parts of water, add Rhizoma amorphophalli glucomannan 2 parts, gelatine powder 12 parts, are mixed into colloidal sol shape, and addition is stirred
Hawthorn, mix homogeneously is put in pot, and big fire is boiled and then turned little fire, does not stop stirring, until thickness, prepares haw jelly half and becomes
Product.
4. the Rhizoma amorphophalli glucomannan haw jelly prepared by the either method described in claim 1-3.
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| CN201610435067.7A CN106070980A (en) | 2016-06-17 | 2016-06-17 | A kind of Rhizoma amorphophalli glucomannan haw jelly and preparation method thereof |
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| CN201610435067.7A CN106070980A (en) | 2016-06-17 | 2016-06-17 | A kind of Rhizoma amorphophalli glucomannan haw jelly and preparation method thereof |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616611A (en) * | 2016-12-19 | 2017-05-10 | 罗城仫佬族自治县金陆地种养农民专业合作社 | Digestion promoting and constipation preventing haw cakes and preparation method thereof |
| CN106617116A (en) * | 2016-11-17 | 2017-05-10 | 福建农林大学 | Konjac glucomannan green bean cakes and preparation method thereof |
| CN106819325A (en) * | 2017-01-06 | 2017-06-13 | 福建农林大学 | A kind of konjak portuguese gansu polyose preserved fruit containing no sugar and preparation method thereof |
| CN106819326A (en) * | 2017-01-06 | 2017-06-13 | 福建农林大学 | A kind of konjaku glucomannan nougat and preparation method thereof |
| CN107318927A (en) * | 2017-08-28 | 2017-11-07 | 张志雄 | A kind of biscuit cake |
| CN109288000A (en) * | 2018-11-20 | 2019-02-01 | 福建农林大学 | A kind of konjaku tart fruit cake and preparation method thereof |
| CN110558505A (en) * | 2019-08-21 | 2019-12-13 | 合肥师范学院 | Method for making chicken's gizzard-membrane haw jelly |
| CN112155192A (en) * | 2020-08-26 | 2021-01-01 | 芝麻官食品有限公司 | Preparation method of crystal hawthorn jelly |
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| CN104054878A (en) * | 2013-03-18 | 2014-09-24 | 天津市蓟县明珠食品有限公司 | Preparation method of hawthorn cake |
| CN105010701A (en) * | 2015-07-03 | 2015-11-04 | 福建农林大学 | Konjac glucomannan wild jujube cake and preparation method thereof |
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Patent Citations (3)
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| CN104054878A (en) * | 2013-03-18 | 2014-09-24 | 天津市蓟县明珠食品有限公司 | Preparation method of hawthorn cake |
| CN103461640A (en) * | 2013-09-26 | 2013-12-25 | 句容市白兔镇唐庄富民葡萄专业合作社 | Preparation method of hawthorn cakes |
| CN105010701A (en) * | 2015-07-03 | 2015-11-04 | 福建农林大学 | Konjac glucomannan wild jujube cake and preparation method thereof |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106617116A (en) * | 2016-11-17 | 2017-05-10 | 福建农林大学 | Konjac glucomannan green bean cakes and preparation method thereof |
| CN106616611A (en) * | 2016-12-19 | 2017-05-10 | 罗城仫佬族自治县金陆地种养农民专业合作社 | Digestion promoting and constipation preventing haw cakes and preparation method thereof |
| CN106819325A (en) * | 2017-01-06 | 2017-06-13 | 福建农林大学 | A kind of konjak portuguese gansu polyose preserved fruit containing no sugar and preparation method thereof |
| CN106819326A (en) * | 2017-01-06 | 2017-06-13 | 福建农林大学 | A kind of konjaku glucomannan nougat and preparation method thereof |
| CN107318927A (en) * | 2017-08-28 | 2017-11-07 | 张志雄 | A kind of biscuit cake |
| CN109288000A (en) * | 2018-11-20 | 2019-02-01 | 福建农林大学 | A kind of konjaku tart fruit cake and preparation method thereof |
| CN110558505A (en) * | 2019-08-21 | 2019-12-13 | 合肥师范学院 | Method for making chicken's gizzard-membrane haw jelly |
| CN112155192A (en) * | 2020-08-26 | 2021-01-01 | 芝麻官食品有限公司 | Preparation method of crystal hawthorn jelly |
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Application publication date: 20161109 |