CN107156419A - 一种山楂软糖及其制备方法 - Google Patents
一种山楂软糖及其制备方法 Download PDFInfo
- Publication number
- CN107156419A CN107156419A CN201710571529.2A CN201710571529A CN107156419A CN 107156419 A CN107156419 A CN 107156419A CN 201710571529 A CN201710571529 A CN 201710571529A CN 107156419 A CN107156419 A CN 107156419A
- Authority
- CN
- China
- Prior art keywords
- hawthorn
- parts
- soft sweets
- water
- infusion
- 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
- 235000009917 Crataegus X brevipes Nutrition 0.000 title claims abstract description 49
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 title claims abstract description 49
- 235000009685 Crataegus X maligna Nutrition 0.000 title claims abstract description 49
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 title claims abstract description 49
- 235000009486 Crataegus bullatus Nutrition 0.000 title claims abstract description 49
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 title claims abstract description 49
- 235000009682 Crataegus limnophila Nutrition 0.000 title claims abstract description 49
- 235000004423 Crataegus monogyna Nutrition 0.000 title claims abstract description 49
- 235000002313 Crataegus paludosa Nutrition 0.000 title claims abstract description 49
- 235000009840 Crataegus x incaedua Nutrition 0.000 title claims abstract description 49
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 240000000171 Crataegus monogyna Species 0.000 title 1
- 241001092040 Crataegus Species 0.000 claims abstract description 48
- 238000001802 infusion Methods 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 238000000855 fermentation Methods 0.000 claims abstract description 18
- 230000004151 fermentation Effects 0.000 claims abstract description 18
- 239000000843 powder Substances 0.000 claims abstract description 18
- 235000000346 sugar Nutrition 0.000 claims abstract description 16
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 13
- 235000020717 hawthorn extract Nutrition 0.000 claims abstract description 12
- 244000303040 Glycyrrhiza glabra Species 0.000 claims abstract description 11
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 11
- 235000013361 beverage Nutrition 0.000 claims abstract description 11
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims abstract description 11
- 235000011477 liquorice Nutrition 0.000 claims abstract description 11
- 238000003756 stirring Methods 0.000 claims abstract description 11
- 239000000203 mixture Substances 0.000 claims abstract description 9
- 241000894006 Bacteria Species 0.000 claims abstract description 6
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 239000000084 colloidal system Substances 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 230000014759 maintenance of location Effects 0.000 claims description 5
- 239000002002 slurry Substances 0.000 claims description 5
- 238000003860 storage Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 4
- 238000007654 immersion Methods 0.000 claims description 3
- 235000021419 vinegar Nutrition 0.000 claims 1
- 239000000052 vinegar Substances 0.000 claims 1
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 abstract description 15
- 235000019640 taste Nutrition 0.000 abstract description 4
- 230000036528 appetite Effects 0.000 abstract description 3
- 235000019789 appetite Nutrition 0.000 abstract description 3
- 230000029087 digestion Effects 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 3
- 210000004072 lung Anatomy 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 235000019658 bitter taste Nutrition 0.000 abstract 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000000465 moulding Methods 0.000 description 3
- 238000007493 shaping process Methods 0.000 description 3
- MDZKJHQSJHYOHJ-UHFFFAOYSA-N crataegolic acid Natural products C1C(O)C(O)C(C)(C)C2CCC3(C)C4(C)CCC5(C(O)=O)CCC(C)(C)CC5C4=CCC3C21C MDZKJHQSJHYOHJ-UHFFFAOYSA-N 0.000 description 2
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- MDZKJHQSJHYOHJ-LLICELPBSA-N maslinic acid Chemical compound C1[C@@H](O)[C@H](O)C(C)(C)[C@@H]2CC[C@@]3(C)[C@]4(C)CC[C@@]5(C(O)=O)CCC(C)(C)C[C@H]5C4=CC[C@@H]3[C@]21C MDZKJHQSJHYOHJ-LLICELPBSA-N 0.000 description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 235000008440 Crataegus cuneata Nutrition 0.000 description 1
- 244000160089 Crataegus cuneata Species 0.000 description 1
- 235000014283 Crataegus pinnatifida var major Nutrition 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 244000141359 Malus pumila Species 0.000 description 1
- 235000011430 Malus pumila Nutrition 0.000 description 1
- 235000015103 Malus silvestris Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 230000001925 catabolic effect Effects 0.000 description 1
- 239000003866 digestant Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 229960005137 succinic acid Drugs 0.000 description 1
- 210000004885 white matter Anatomy 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
- 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
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- 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
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
- A23G3/366—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms, enzymes
-
- 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)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Medicines Containing Plant Substances (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
本发明公开了一种山楂软糖及其制备方法,山楂软糖中各成分按重量份为:山楂粉(30~60份)、甘草(0.5~1份)、白砂糖(20~40份)和水(30~80份)。山楂软糖的制备方法,包括以下步骤:取新鲜山楂清洗、去籽去核、切片,晾干;研磨成50目山楂粉;然后去除陈皮苦味,与水、白砂糖、甘草水一起搅拌熬煮,再添加适量的醋酸菌,进行发酵形成山楂浸膏,取质量百分数为7%~25%的山楂浸膏,入化糖锅一起搅拌熬煮、浇模成型。本发明山楂软糖由于以山楂和甘草为主要原料,制造经过了发酵,使得本发明山楂软糖酸度降低并具有很好的助消化,振食欲,补脾益气,滋咳润肺,缓急解毒之功效,味道可口,适合个年龄阶段人群食用,尤其适用于老人和小孩。
Description
技术领域
本发明属于食品加工技术领域,涉及一种软糖的制备方法,尤其涉及一种山楂软糖及其制备方法。
背景技术
山楂别名红果、山里红、山梨等,是我国特有的栽培果树,在我国许多地方都有栽培,它以果实娇小玲珑、嫣红悦目、酸甜适中、风味上乘而著称,且价格便宜,是良好的加工原料。据测定,山楂果实中有机酸有山楂酸、枸橼酸、苹果酸、琥珀酸等,山楂酸等可提高蛋白质分解酶的活性,有助消化,是临床上常用的一味消食药。其特殊的色、香、味能刺激人们的食欲,深受人们特别是孩子们的喜爱。但由于山楂酸度高,糖酸比较低,不是所有人都能食用,特别是一些中老年人更是难以入口。
发明内容
本发明的目的是提供一种具有保健功效、适合个年龄阶段人群食用的山楂软糖及其制备方法。
为了实现上述目的,本发明的技术方案如下:
本发明一种山楂软糖,由以下成分组成,各成分按重量份为:
山楂粉(30~60份)、甘草(0.5~1份)、白砂糖(20~40份)、水(30~80份)。
优选的,所述山楂软糖中各成分按重量份为:山楂粉(30~40份)、甘草(0.5~0.8份)、白砂糖(20~30份)、水(30~50份)。
进一步,所述山楂软糖中各成分按重量份为:山楂粉(30份)、甘草(0.5份)、白砂糖(30份)、水(50份)。
本发明一种山楂软糖的制备方法,包括以下步骤:
(1)取新鲜山楂清洗、去籽去核、切片;
(2)将上述山楂片自然晾干或晒干;
(3)将上述晾干的山楂片研磨成50目山楂粉用薄膜袋密封贮存待用;
(4)将甘草1份和水10份浸泡5h,再用文火熬煮1h,过滤得甘草水;
(5)按重量份数取上述山楂粉(30~60份)、甘草水(5~10份)、白砂糖(20~40份)和水(30~80份)一起搅拌熬煮至糖液浓度为75~80%;
(6)冷却后用胶体磨打磨成浆;
(7)入发酵罐,添加适量的菌种,进行发酵;
(8)取出经过发酵的山楂浸膏入化糖锅,加热熬煮一定时间;
(9)在生产软糖时取质量百分数为7%~25%的山楂浸膏,入化糖锅一起搅拌熬煮、浇模成型。
优选的,所述步骤(2)中将山楂片自然晾干或晒干至含水量小于6%。
优选的,所述步骤(7)中菌种为醋酸菌,发酵时间为24~36h。
优选的,所述步骤(8)中加热熬煮至100~108℃约10~20min。
本发明山楂软糖由于以山楂和甘草为主要原料,制造经过了发酵,使得本发明山楂软糖酸度降低并具有很好的助消化,振食欲,补脾益气,滋咳润肺,缓急解毒之功效,味道可口,适合个年龄阶段人群食用,尤其适用于老人和小孩。
具体实施方式
下面结合具体实施例对本发明作详细说明,但本发明要求保护的范围不局限于实施例表述的范围。
实施例1
(1)取新鲜山楂清洗、去籽去核、切片;
(2)将上述山楂片自然晾干或晒干,使含水量小于6%;
(3)将上述晾干的山楂片研磨成50目山楂粉用薄膜袋密封贮存待用;
(4)将脱水甘草1份和水10份浸泡5h,再用文火熬煮1h,过滤得甘草水;
(5)取上述山楂粉30份、甘草水5份、白砂糖30份和水50份一起搅拌熬煮至糖液浓度为75%;
(6)冷却后用胶体磨打磨成浆;
(7)入发酵罐,添加适量的醋酸菌,进行发酵36h;
(8)取出经过发酵的山楂浸膏入化糖锅,加热熬煮至108℃约10min;
(9)在生产软糖时取质量百分数为7%的山楂浸膏,入化糖锅一起搅拌熬煮、浇模成型。
实施例2
(1)取新鲜山楂清洗、去籽去核、切片;
(2)将上述山楂片自然晾干或晒干,使含水量小于6%;
(3)将上述晾干的山楂片研磨成50目山楂粉用薄膜袋密封贮存待用;
(4)将甘草1份和水10份浸泡5h,再用文火熬煮1h,过滤得甘草水;
(5)取上述山楂粉为40份、甘草水为5份、白砂糖为20份和水为30份一起搅拌熬煮至糖液浓度为80%;
(6)冷却后用胶体磨打磨成浆;
(7)入发酵罐,添加适量的醋酸菌,进行发酵24h;
(8)取出经过发酵的山楂浸膏入化糖锅,加热熬煮至100℃约20min;
(9)在生产软糖时取质量百分数为16%的山楂浸膏,入化糖锅一起搅拌熬煮、浇模成型。
实施例3
(1)取新鲜山楂清洗、去籽去核、切片;
(2)将上述山楂片自然晾干或晒干,使含水量小于6%;
(3)将上述晾干的山楂片研磨成50目山楂粉用薄膜袋密封贮存待用;
(4)将脱水甘草1份和水10份浸泡5h,再用文火熬煮1h,过滤得甘草水;
(5)取上述山楂粉为60份、甘草水为10份、白砂糖为40份和水为80份一起搅拌熬煮至糖液浓度为78%;
(6)冷却后用胶体磨打磨成浆;
(7)入发酵罐,添加适量的醋酸菌,进行发酵30h;
(8)取出经过发酵的山楂浸膏入化糖锅,加热熬煮至105℃约15min;
(9)在生产软糖时取质量百分数为25%的山楂浸膏,入化糖锅一起搅拌熬煮、浇模成型。
Claims (7)
1.一种山楂软糖,由以下成分组成,各成分按重量份为:
山楂粉(30~60份)、甘草(0.5~1份)、白砂糖(20~40份)、水(30~80份)。
2.根据权利要求1所述的山楂软糖,其特征在于,各成分按重量份数为:
山楂粉(30~40份)、甘草(0.5~0.8份)、白砂糖(20~30份)、水(30~50份)。
3.根据权利要求1或2所述的山楂软糖,其特征在于,各成分按重量份数为:
山楂粉(30份)、甘草(0.5份)、白砂糖(30份)、水(50份)。
4.一种山楂软糖的制备方法,包括以下步骤:
(1)取新鲜山楂清洗、去籽去核、切片;
(2)将上述山楂片自然晾干或晒干;
(3)将上述晾干的山楂片研磨成50目山楂粉用薄膜袋密封贮存待用;
(4)将甘草1份和水10份浸泡5h,再用文火熬煮1h,过滤得甘草水;
(5)按重量份数取上述山楂粉(30~60份)、甘草水(5~10份)、白砂糖(20~40份)和水(30~80份)一起搅拌熬煮至糖液浓度为75~80%;
(6)冷却后用胶体磨打磨成浆;
(7)入发酵罐,添加适量的菌种,进行发酵;
(8)取出经过发酵的山楂浸膏入化糖锅,加热熬煮一定时间;
(9)在生产软糖时取质量百分数为7%~25%的山楂浸膏,入化糖锅一起搅拌熬煮、浇模成型。
5.根据权利要求4所述的山楂软糖的制备方法,其特征在于,所述步骤(2)中将山楂片自然晾干或晒干至使含水量小于6%。
6.根据权利要求4所述的山楂软糖的制备方法,其特征在于,所述步骤(7)中菌种为醋酸菌,发酵时间为24~36h。
7.根据权利要求4所述的山楂软糖的制备方法,其特征在于,所述步骤(8)中加热熬煮至100~108℃约10~20min。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201710571529.2A CN107156419A (zh) | 2017-07-13 | 2017-07-13 | 一种山楂软糖及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201710571529.2A CN107156419A (zh) | 2017-07-13 | 2017-07-13 | 一种山楂软糖及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN107156419A true CN107156419A (zh) | 2017-09-15 |
Family
ID=59820567
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201710571529.2A Pending CN107156419A (zh) | 2017-07-13 | 2017-07-13 | 一种山楂软糖及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN107156419A (zh) |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN108245668A (zh) * | 2018-01-09 | 2018-07-06 | 成都通德药业有限公司 | 一种复方胃蛋白酶颗粒的制备方法 |
CN108967638A (zh) * | 2018-06-29 | 2018-12-11 | 辽宁晟启昊天生物医药科技有限公司 | 一种中草药发酵软糖及其制备方法 |
CN110558505A (zh) * | 2019-08-21 | 2019-12-13 | 合肥师范学院 | 一种鸡内金山楂糕的制作方法 |
CN113040255A (zh) * | 2021-03-19 | 2021-06-29 | 信阳农林学院 | 一种茯苓软糖及其制作方法 |
CN113812503A (zh) * | 2021-09-26 | 2021-12-21 | 河北科技师范学院 | 一种五彩山楂多酚低糖软糖及其制备方法 |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102273539A (zh) * | 2011-08-25 | 2011-12-14 | 华侨大学 | 一种山楂糖及其制作方法 |
CN103719515A (zh) * | 2013-12-02 | 2014-04-16 | 林学荣 | 山楂糖的制作方法 |
CN103798494A (zh) * | 2014-02-21 | 2014-05-21 | 聊城大学 | 健胃益脾红茶菌山楂糕及其制作方法 |
CN104856158A (zh) * | 2015-05-01 | 2015-08-26 | 侯荣山 | 山楂醋饮料的制备方法 |
CN106578284A (zh) * | 2015-10-20 | 2017-04-26 | 青岛力天宏泰新能源科技有限公司 | 猕猴桃水果软糖 |
CN106819318A (zh) * | 2015-12-04 | 2017-06-13 | 青岛宏致复合织造有限公司 | 一种山楂软糖 |
-
2017
- 2017-07-13 CN CN201710571529.2A patent/CN107156419A/zh active Pending
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102273539A (zh) * | 2011-08-25 | 2011-12-14 | 华侨大学 | 一种山楂糖及其制作方法 |
CN103719515A (zh) * | 2013-12-02 | 2014-04-16 | 林学荣 | 山楂糖的制作方法 |
CN103798494A (zh) * | 2014-02-21 | 2014-05-21 | 聊城大学 | 健胃益脾红茶菌山楂糕及其制作方法 |
CN104856158A (zh) * | 2015-05-01 | 2015-08-26 | 侯荣山 | 山楂醋饮料的制备方法 |
CN106578284A (zh) * | 2015-10-20 | 2017-04-26 | 青岛力天宏泰新能源科技有限公司 | 猕猴桃水果软糖 |
CN106819318A (zh) * | 2015-12-04 | 2017-06-13 | 青岛宏致复合织造有限公司 | 一种山楂软糖 |
Non-Patent Citations (2)
Title |
---|
刘敏,等: "《水果蔬菜贮藏加工技术方法大全》", 31 January 1993, 地震出版社 * |
蔡威,等: "《现代营养学》", 31 December 2010, 复旦大学出版社 * |
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN108245668A (zh) * | 2018-01-09 | 2018-07-06 | 成都通德药业有限公司 | 一种复方胃蛋白酶颗粒的制备方法 |
CN108967638A (zh) * | 2018-06-29 | 2018-12-11 | 辽宁晟启昊天生物医药科技有限公司 | 一种中草药发酵软糖及其制备方法 |
CN110558505A (zh) * | 2019-08-21 | 2019-12-13 | 合肥师范学院 | 一种鸡内金山楂糕的制作方法 |
CN113040255A (zh) * | 2021-03-19 | 2021-06-29 | 信阳农林学院 | 一种茯苓软糖及其制作方法 |
CN113812503A (zh) * | 2021-09-26 | 2021-12-21 | 河北科技师范学院 | 一种五彩山楂多酚低糖软糖及其制备方法 |
WO2023046148A1 (zh) * | 2021-09-26 | 2023-03-30 | 河北科技师范学院 | 一种五彩山楂多酚低糖软糖及其制备方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN107156419A (zh) | 一种山楂软糖及其制备方法 | |
CN106578868A (zh) | 一种糍粑及其制备方法 | |
CN104642896A (zh) | 黑米米粉的制备方法 | |
CN106387204A (zh) | 胡柚皮柿蒂润肺茶的制作方法 | |
CN103892011B (zh) | 一种牡丹咖啡,其制备方法和应用 | |
CN104206629A (zh) | 一种桂花橄榄的制作方法 | |
CN106819196A (zh) | 一种归脾养心绿茶饮料及其制备方法 | |
CN104782852A (zh) | 一种具有增强免疫力功效的六堡茶及其制备方法 | |
CN104305342A (zh) | 一种风味牛骨银鱼干及其制备方法 | |
CN103875776B (zh) | 一种草莓味的酒香甜糕点及其制备方法 | |
CN103549102B (zh) | 一种银耳凝胶食品及其制备方法 | |
CN103155994A (zh) | 一种绿色天然豆腐凝固剂的制备工艺 | |
CN104366521A (zh) | 花香牛肉干及其加工方法 | |
CN104663981A (zh) | 川贝雪梨清热润肺养生茶颗粒及其制备方法 | |
CN103798394B (zh) | 一种抗癌调血豆浆及其制备方法 | |
CN106616710A (zh) | 一种沙棘秋梨膏的制备方法 | |
CN113100308A (zh) | 一种红枣白茶的配方及其制备方法 | |
CN106307178A (zh) | 一种丹皮解暑鱼丸及其制备方法 | |
CN105558142A (zh) | 一种猴头菇健胃速溶绿茶粉 | |
CN105029315A (zh) | 一种桔梗泡菜的制作方法 | |
CN105614336A (zh) | 一种黄花菜干菜及其制作方法 | |
CN103651880B (zh) | 一种可以调节新陈代谢的豆浆及其制备方法 | |
CN108300638A (zh) | 一种球兰豆梨醋的酿造工艺 | |
CN103815304A (zh) | 一种牛肉风味蓝莓干 | |
CN104605421A (zh) | 一种葡萄糖枣汁及其制备方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170915 |
|
RJ01 | Rejection of invention patent application after publication |