CN106072264A - A kind of wine mushroom flavor fruit jelly - Google Patents
A kind of wine mushroom flavor fruit jelly Download PDFInfo
- Publication number
- CN106072264A CN106072264A CN201610520855.6A CN201610520855A CN106072264A CN 106072264 A CN106072264 A CN 106072264A CN 201610520855 A CN201610520855 A CN 201610520855A CN 106072264 A CN106072264 A CN 106072264A
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- fruit jelly
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 24
- 235000015110 jellies Nutrition 0.000 title claims abstract description 24
- 239000008274 jelly Substances 0.000 title claims abstract description 24
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 15
- 235000019634 flavors Nutrition 0.000 title claims abstract description 15
- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 13
- 210000000582 semen Anatomy 0.000 claims abstract description 22
- 241001116389 Aloe Species 0.000 claims abstract description 15
- 235000011399 aloe vera Nutrition 0.000 claims abstract description 15
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 14
- 240000000599 Lentinula edodes Species 0.000 claims abstract description 12
- 235000001715 Lentinula edodes Nutrition 0.000 claims abstract description 12
- 240000007594 Oryza sativa Species 0.000 claims abstract description 10
- 235000013336 milk Nutrition 0.000 claims abstract description 10
- 239000008267 milk Substances 0.000 claims abstract description 10
- 210000004080 milk Anatomy 0.000 claims abstract description 10
- 244000024893 Amaranthus tricolor Species 0.000 claims abstract description 9
- 235000014748 Amaranthus tricolor Nutrition 0.000 claims abstract description 9
- 239000000499 gel Substances 0.000 claims abstract description 8
- 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 claims abstract description 7
- 244000247812 Amorphophallus rivieri Species 0.000 claims abstract description 7
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims abstract description 7
- 229920002581 Glucomannan Polymers 0.000 claims abstract description 7
- 229920002752 Konjac Polymers 0.000 claims abstract description 7
- 229920002472 Starch Polymers 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- 229940046240 glucomannan Drugs 0.000 claims abstract description 7
- 239000000252 konjac Substances 0.000 claims abstract description 7
- 235000010485 konjac Nutrition 0.000 claims abstract description 7
- 239000001814 pectin Substances 0.000 claims abstract description 7
- 229920001277 pectin Polymers 0.000 claims abstract description 7
- 235000010987 pectin Nutrition 0.000 claims abstract description 7
- 235000009566 rice Nutrition 0.000 claims abstract description 7
- 235000019698 starch Nutrition 0.000 claims abstract description 7
- 239000008107 starch Substances 0.000 claims abstract description 7
- 235000021419 vinegar Nutrition 0.000 claims abstract description 7
- 239000000052 vinegar Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 22
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 9
- 239000000706 filtrate Substances 0.000 claims description 9
- 239000003292 glue Substances 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 9
- 238000000605 extraction Methods 0.000 claims description 8
- 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 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 239000001509 sodium citrate Substances 0.000 claims description 6
- 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 description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 4
- 240000001592 Amaranthus caudatus Species 0.000 claims description 3
- 235000009328 Amaranthus caudatus Nutrition 0.000 claims description 3
- 235000012735 amaranth Nutrition 0.000 claims description 3
- 239000004178 amaranth Substances 0.000 claims description 3
- 238000007598 dipping method Methods 0.000 claims description 3
- 239000003814 drug Substances 0.000 claims description 3
- 239000006260 foam Substances 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 239000012528 membrane Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000000047 product Substances 0.000 claims description 3
- 238000010992 reflux Methods 0.000 claims description 3
- 244000131316 Panax pseudoginseng Species 0.000 claims 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims 1
- 235000003140 Panax quinquefolius Nutrition 0.000 claims 1
- 235000008434 ginseng Nutrition 0.000 claims 1
- 239000008188 pellet Substances 0.000 claims 1
- 230000032683 aging Effects 0.000 abstract description 2
- 150000004676 glycans Chemical class 0.000 abstract description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 2
- 230000004060 metabolic process Effects 0.000 abstract description 2
- 230000004089 microcirculation Effects 0.000 abstract description 2
- 239000011707 mineral Substances 0.000 abstract description 2
- 150000002772 monosaccharides Chemical class 0.000 abstract description 2
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 229920001282 polysaccharide Polymers 0.000 abstract description 2
- 239000005017 polysaccharide Substances 0.000 abstract description 2
- 230000003449 preventive effect Effects 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 2
- 229930014626 natural product Natural products 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 4
- 235000013305 food Nutrition 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000004043 dyeing Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
Classifications
-
- 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
- Jellies, Jams, And Syrups (AREA)
Abstract
A kind of wine mushroom flavor fruit jelly, is made up of following raw material: fresh Aloe 55 60, Lentinus Edodes 35 40, apple vinegar 50 60, Oryza glutinosa 20 25, koji 56, Amaranthus mangostanus L. 25 30, Rhizoma Zingiberis Recens 8 10, Mel 30 35, fresh milk 120 130, green starch 8 10, glutinous rice flour 35 40, Konjac glucomannan 10 15, pectin 15 20, Semen Myristicae 67, Semen Plantaginis 67, Fructus Hordei Germinatus 56 etc.；The present invention use Amaranthus mangostanus L. as natural product dyed thereby, nutritious, bright in colour, it is especially added with fresh aloe gel, rich in monosaccharide and polysaccharide, and vitamin, mineral, aging to cell has obvious preventive effect, adding and make Lentinus Edodes, have uniqueness brewages local flavor, and the fruit jelly making the present invention is unusual, and the interpolation of the extract such as Semen Myristicae, Fructus Hordei Germinatus, Radix Salviae Miltiorrhizae, the fruit jelly making the present invention can promote human metabolism, improves microcirculation in human body, good for health.
Description
Technical field
The present invention relates to a kind of wine mushroom flavor fruit jelly, particularly relate to a kind of wine mushroom flavor fruit jelly and preparation method thereof.
Background technology
Fruit jelly is semi-solid, thickening agent add water, fruit juice etc. is made, and its outward appearance is sparkling and crystal-clear, bright in colour, fresh and sweet moisten,
The soft cunning of mouthfeel, is a kind of snack food deeply liked by consumers in general.Along with the raising of people's quality of life, to snack food
Nutrient health there has also been higher pursuit, fruit jelly often adds some sarcocarp, but the kind of sarcocarp is little, be the most all with
Fresh fruit is main, and the solid added in novel fruit jelly, particularly fruit jelly is developed in allotment, needs more Ensure Liquid, and mouthfeel is more preferable.
Summary of the invention
Instant invention overcomes prior art not enough, it is provided that a kind of wine mushroom flavor fruit jelly.
The present invention is achieved by the following technical solutions:
A kind of wine mushroom flavor fruit jelly, is made up of following raw material: fresh Aloe 55-60, Lentinus Edodes 35-40, apple vinegar 50-
60, Oryza glutinosa 20-25, koji 5-6, Amaranthus mangostanus L. 25-30, Rhizoma Zingiberis Recens 8-10, Mel 30-35, fresh milk 120-130, green starch 8-10,
Glutinous rice flour 35-40, Konjac glucomannan 10-15, pectin 15-20, Semen Myristicae 6-7, Semen Plantaginis 6-7, Fructus Hordei Germinatus 5-6, Radix Salviae Miltiorrhizae 6-7, Rhizoma Cyperi
4-5, Semen Trigonellae 1-2, sodium citrate 0.1-0.2, white sugar 60-65, water are appropriate.
A kind of preparation method making mushroom flavor fruit jelly, including following technique:
(1) fresh Aloe is cleaned, be cut into small pieces, be placed in container, with 70% alcohol solution dipping 1 hour of its quality 8 times, put
Enter in reflux, extract, device and extract 2 times, 1.5 hours each extraction times, merge twice extracting solution, add the ethanol of 1 times amount 70%
Solution, is sufficiently stirred for, and filters with the nuclepore membrane filter of 0.45 micron, obtains Aloe gel standby；
(2) being cleaned by Lentinus Edodes, chopping is placed in fiberizer, pours apple vinegar into, mixes defibrination, repeatedly defibrination 3-4 time, obtains serosity
Standby；
(3) Oryza glutinosa is cleaned, soaks 5-6 hour with clear water, pull out and be placed in pot, pour step (2) into and process the serosity obtained,
Adding a cover and boil, be cooled to 32-33 DEG C, admix koji after boiling, add a cover brew, take out after 2-3 days, gained fermented product is placed in mill
Pulp grinder defibrination, gained serosity, by 4 layers of filtered through gauze, must make Lentinus Edodes filtrate standby；
(4) Amaranthus mangostanus L. being cleaned, Rhizoma Zingiberis Recens is concurrently placed in juice extractor, pours appropriate water into, squeezes the juice, and by 3 layers of filtered through gauze, obtains filtrate
Standby；
(5) being in harmonious proportion by green starch boiling water, become thick, addition glutinous rice flour, step (4) process filtrate, the Mel obtained, and fill
Divide stirring, mix homogeneously, in dough, put into the amaranth Herba Gonostegiae Hirtae making diameter 0.5cm in model, pour in pot, add
Fresh milk, takes out after being boiled by Herba Gonostegiae Hirtae, cools down standby, and milk is standby；
(6) by Semen Myristicae, Semen Plantaginis, Fructus Hordei Germinatus, Radix Salviae Miltiorrhizae, Rhizoma Cyperi, the Semen Trigonellae water heating extraction of 5-10 times amount, filter,
Chinese medicine extraction liquid is standby；
(7) Konjac glucomannan, pectin, Aloe gel are mixed homogeneously with white sugar, be placed in container, soak 5-10min with cold boiled water
After in the water-bath of 80 DEG C, heating in water bath, to dissolving completely, boils and filters with 4 layers of gauze after glue completes, in removing glue
Foam and impurity；
(8) step (3), (5), (6) are processed the material obtained and are added sequentially in well-done glue with sodium citrate, fully stir
Mixing, after mix homogeneously, fill, after capping, sterilize under conditions of fruit jelly is placed in 85 DEG C 10min.
Compared with prior art, the invention have the advantage that
The a kind of of the present invention makes mushroom flavor fruit jelly, adds special Herba Gonostegiae Hirtae, in good taste, uses Amaranthus mangostanus L. as natural dyeing
Thing, nutritious, bright in colour, it is especially added with fresh aloe gel, rich in monosaccharide and polysaccharide, and vitamin, mineral, right
The aging of cell has obvious preventive effect, adds and makes Lentinus Edodes, and have uniqueness brewages local flavor, makes the fruit jelly of the present invention with crowd not
With, and the interpolation of the extract such as Semen Myristicae, Semen Plantaginis, Fructus Hordei Germinatus, Radix Salviae Miltiorrhizae so that the fruit jelly of the present invention can promote that human body is the oldest
Metabolism, improves microcirculation in human body, good for health.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment:
A kind of wine mushroom flavor fruit jelly, is made up of following weight portion (Kg) raw material: fresh Aloe 55, Lentinus Edodes 35, apple vinegar 50, Oryza glutinosa
20, koji 5, Amaranthus mangostanus L. 25, Rhizoma Zingiberis Recens 8, Mel 30, fresh milk 120, green starch 8, glutinous rice flour 35, Konjac glucomannan 10, pectin 15, meat
Cool 6, Semen Plantaginis 6, Fructus Hordei Germinatus 5, Radix Salviae Miltiorrhizae 6, Rhizoma Cyperi 4, Semen Trigonellae 1, sodium citrate 0.1, white sugar 60, water are appropriate.
A kind of preparation method making mushroom flavor fruit jelly, including following technique:
(1) fresh Aloe is cleaned, be cut into small pieces, be placed in container, with 70% alcohol solution dipping 1 hour of its quality 8 times, put
Enter in reflux, extract, device and extract 2 times, 1.5 hours each extraction times, merge twice extracting solution, add the ethanol of 1 times amount 70%
Solution, is sufficiently stirred for, and filters with the nuclepore membrane filter of 0.45 micron, obtains Aloe gel standby；
(2) being cleaned by Lentinus Edodes, chopping is placed in fiberizer, pours apple vinegar into, mixes defibrination, repeatedly defibrination 3-4 time, obtains serosity
Standby；
(3) Oryza glutinosa is cleaned, soak 5 hours with clear water, pull out and be placed in pot, pour step (2) into and process the serosity obtained, add
Lid boils, and is cooled to 32 DEG C, admixes koji, add a cover brew after boiling, and takes out after 2 days, and gained fermented product is placed in fiberizer mill
Slurry, gained serosity, by 4 layers of filtered through gauze, must make Lentinus Edodes filtrate standby；
(4) Amaranthus mangostanus L. being cleaned, Rhizoma Zingiberis Recens is concurrently placed in juice extractor, pours appropriate water into, squeezes the juice, and by 3 layers of filtered through gauze, obtains filtrate
Standby；
(5) being in harmonious proportion by green starch boiling water, become thick, addition glutinous rice flour, step (4) process filtrate, the Mel obtained, and fill
Divide stirring, mix homogeneously, in dough, put into the amaranth Herba Gonostegiae Hirtae making diameter 0.5cm in model, pour in pot, add
Fresh milk, takes out after being boiled by Herba Gonostegiae Hirtae, cools down standby, and milk is standby；
(6) by Semen Myristicae, Semen Plantaginis, Fructus Hordei Germinatus, Radix Salviae Miltiorrhizae, Rhizoma Cyperi, the Semen Trigonellae water heating extraction of 5 times amount, filter, obtain Chinese medicine
Extracting solution is standby；
(7) Konjac glucomannan, pectin, Aloe gel are mixed homogeneously with white sugar, are placed in container, with cold boiled water soak after 5min in
In the water-bath of 80 DEG C, heating in water bath, to dissolving completely, boils and filters with 4 layers of gauze after glue completes, and removes the foam in glue
And impurity；
(8) step (3), (5), (6) are processed the material obtained and are added sequentially in well-done glue with sodium citrate, fully stir
Mixing, after mix homogeneously, fill, after capping, sterilize under conditions of fruit jelly is placed in 85 DEG C 10min.
Claims (2)
1. make mushroom flavor fruit jelly for one kind, it is characterised in that be made up of following raw material: fresh Aloe 55-60, Lentinus Edodes 35-
40, apple vinegar 50-60, Oryza glutinosa 20-25, koji 5-6, Amaranthus mangostanus L. 25-30, Rhizoma Zingiberis Recens 8-10, Mel 30-35, fresh milk 120-130,
Green starch 8-10, glutinous rice flour 35-40, Konjac glucomannan 10-15, pectin 15-20, Semen Myristicae 6-7, Semen Plantaginis 6-7, Fructus Hordei Germinatus 5-6, pellet
Ginseng 6-7, Rhizoma Cyperi 4-5, Semen Trigonellae 1-2, sodium citrate 0.1-0.2, white sugar 60-65, water are appropriate.
A kind of preparation method making mushroom flavor fruit jelly the most as claimed in claim 1, it is characterised in that include following technique:
(1) fresh Aloe is cleaned, be cut into small pieces, be placed in container, with 70% alcohol solution dipping 1 hour of its quality 8 times, put
Enter in reflux, extract, device and extract 2 times, 1.5 hours each extraction times, merge twice extracting solution, add the ethanol of 1 times amount 70%
Solution, is sufficiently stirred for, and filters with the nuclepore membrane filter of 0.45 micron, obtains Aloe gel standby；
(2) being cleaned by Lentinus Edodes, chopping is placed in fiberizer, pours apple vinegar into, mixes defibrination, repeatedly defibrination 3-4 time, obtains serosity
Standby；
(3) Oryza glutinosa is cleaned, soaks 5-6 hour with clear water, pull out and be placed in pot, pour step (2) into and process the serosity obtained,
Adding a cover and boil, be cooled to 32-33 DEG C, admix koji after boiling, add a cover brew, take out after 2-3 days, gained fermented product is placed in mill
Pulp grinder defibrination, gained serosity, by 4 layers of filtered through gauze, must make Lentinus Edodes filtrate standby；
(4) Amaranthus mangostanus L. being cleaned, Rhizoma Zingiberis Recens is concurrently placed in juice extractor, pours appropriate water into, squeezes the juice, and by 3 layers of filtered through gauze, obtains filtrate
Standby；
(5) being in harmonious proportion by green starch boiling water, become thick, addition glutinous rice flour, step (4) process filtrate, the Mel obtained, and fill
Divide stirring, mix homogeneously, in dough, put into the amaranth Herba Gonostegiae Hirtae making diameter 0.5cm in model, pour in pot, add
Fresh milk, takes out after being boiled by Herba Gonostegiae Hirtae, cools down standby, and milk is standby；
(6) by Semen Myristicae, Semen Plantaginis, Fructus Hordei Germinatus, Radix Salviae Miltiorrhizae, Rhizoma Cyperi, the Semen Trigonellae water heating extraction of 5-10 times amount, filter,
Chinese medicine extraction liquid is standby；
(7) Konjac glucomannan, pectin, Aloe gel are mixed homogeneously with white sugar, be placed in container, soak 5-10min with cold boiled water
After in the water-bath of 80 DEG C, heating in water bath, to dissolving completely, boils and filters with 4 layers of gauze after glue completes, in removing glue
Foam and impurity；
(8) step (3), (5), (6) are processed the material obtained and are added sequentially in well-done glue with sodium citrate, fully stir
Mixing, after mix homogeneously, fill, after capping, sterilize under conditions of fruit jelly is placed in 85 DEG C 10min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610520855.6A CN106072264A (en) | 2016-07-05 | 2016-07-05 | A kind of wine mushroom flavor fruit jelly |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610520855.6A CN106072264A (en) | 2016-07-05 | 2016-07-05 | A kind of wine mushroom flavor fruit jelly |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106072264A true CN106072264A (en) | 2016-11-09 |
Family
ID=57212049
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610520855.6A Pending CN106072264A (en) | 2016-07-05 | 2016-07-05 | A kind of wine mushroom flavor fruit jelly |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106072264A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112074195A (en) * | 2019-04-11 | 2020-12-11 | 高丽营养有限公司 | Apple vinegar nutritional supplement |
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|---|---|---|---|---|
| CN102813098A (en) * | 2012-07-31 | 2012-12-12 | 安徽省林锦记食品工业有限公司 | Spicy jelly and preparation method thereof |
| CN104351599A (en) * | 2014-08-04 | 2015-02-18 | 昆明七彩云花生物科技有限公司 | Fragrance-keeping method used for production process of natural fresh flower jelly |
| CN105265948A (en) * | 2015-09-14 | 2016-01-27 | 安徽阜南常晖食品有限公司 | Immunity enhancing jelly coconut juice |
| CN105380178A (en) * | 2015-11-05 | 2016-03-09 | 芜湖市好亦快食品有限公司三山分公司 | Coffee-flavored jellies and production method thereof |
| CN106107759A (en) * | 2016-08-14 | 2016-11-16 | 梅顺 | A kind of black-rice health-care Rhizoma Nelumbinis fruit jelly and preparation method thereof |
| CN106174300A (en) * | 2016-08-14 | 2016-12-07 | 梅顺 | A kind of walnut soybean milk supports brain Rhizoma Nelumbinis fruit jelly and preparation method thereof |
| CN106262331A (en) * | 2016-08-14 | 2017-01-04 | 梅顺 | A kind of caf Rhizoma Nelumbinis fruit jelly and preparation method thereof |
-
2016
- 2016-07-05 CN CN201610520855.6A patent/CN106072264A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102813098A (en) * | 2012-07-31 | 2012-12-12 | 安徽省林锦记食品工业有限公司 | Spicy jelly and preparation method thereof |
| CN104351599A (en) * | 2014-08-04 | 2015-02-18 | 昆明七彩云花生物科技有限公司 | Fragrance-keeping method used for production process of natural fresh flower jelly |
| CN105265948A (en) * | 2015-09-14 | 2016-01-27 | 安徽阜南常晖食品有限公司 | Immunity enhancing jelly coconut juice |
| CN105380178A (en) * | 2015-11-05 | 2016-03-09 | 芜湖市好亦快食品有限公司三山分公司 | Coffee-flavored jellies and production method thereof |
| CN106107759A (en) * | 2016-08-14 | 2016-11-16 | 梅顺 | A kind of black-rice health-care Rhizoma Nelumbinis fruit jelly and preparation method thereof |
| CN106174300A (en) * | 2016-08-14 | 2016-12-07 | 梅顺 | A kind of walnut soybean milk supports brain Rhizoma Nelumbinis fruit jelly and preparation method thereof |
| CN106262331A (en) * | 2016-08-14 | 2017-01-04 | 梅顺 | A kind of caf Rhizoma Nelumbinis fruit jelly and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112074195A (en) * | 2019-04-11 | 2020-12-11 | 高丽营养有限公司 | Apple vinegar nutritional supplement |
| EP3749105A4 (en) * | 2019-04-11 | 2021-10-06 | Goli Nutrition Inc. | Apple cider vinegar nutritional supplement |
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