CN107822033A - A kind of processing method of sargassum fusifome jelly - Google Patents
A kind of processing method of sargassum fusifome jelly Download PDFInfo
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- CN107822033A CN107822033A CN201711190069.5A CN201711190069A CN107822033A CN 107822033 A CN107822033 A CN 107822033A CN 201711190069 A CN201711190069 A CN 201711190069A CN 107822033 A CN107822033 A CN 107822033A
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- sargassum fusifome
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- fruit jelly
- care fruit
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- 241000195474 Sargassum Species 0.000 title claims abstract description 38
- 235000015110 jellies Nutrition 0.000 title claims abstract description 26
- 239000008274 jelly Substances 0.000 title claims abstract description 26
- 238000003672 processing method Methods 0.000 title claims abstract description 14
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 13
- 108090000790 Enzymes Proteins 0.000 claims abstract description 9
- 102000004190 Enzymes Human genes 0.000 claims abstract description 9
- 244000269722 Thea sinensis Species 0.000 claims abstract description 6
- 235000009569 green tea Nutrition 0.000 claims abstract description 6
- 238000005360 mashing Methods 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 229940088598 enzyme Drugs 0.000 claims description 8
- 239000006228 supernatant Substances 0.000 claims description 6
- 206010033546 Pallor Diseases 0.000 claims description 5
- 150000001875 compounds Chemical class 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 4
- 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 description 3
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 3
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 3
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 3
- 240000002900 Arthrospira platensis Species 0.000 claims description 3
- 235000016425 Arthrospira platensis Nutrition 0.000 claims description 3
- 108010059892 Cellulase Proteins 0.000 claims description 3
- 241000206575 Chondrus crispus Species 0.000 claims description 3
- 229920002581 Glucomannan Polymers 0.000 claims description 3
- 229920002752 Konjac Polymers 0.000 claims description 3
- 239000000853 adhesive Substances 0.000 claims description 3
- 230000001070 adhesive effect Effects 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical class [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims description 3
- 235000011086 calcium lactate Nutrition 0.000 claims description 3
- 229940106157 cellulase Drugs 0.000 claims description 3
- 239000000084 colloidal system Substances 0.000 claims description 3
- 229940046240 glucomannan Drugs 0.000 claims description 3
- 239000003292 glue Substances 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 239000000252 konjac Substances 0.000 claims description 3
- 235000010485 konjac Nutrition 0.000 claims description 3
- 239000011858 nanopowder Substances 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 235000010413 sodium alginate Nutrition 0.000 claims description 3
- 239000000661 sodium alginate Substances 0.000 claims description 3
- 229940005550 sodium alginate Drugs 0.000 claims description 3
- 229940082787 spirulina Drugs 0.000 claims description 3
- 230000008961 swelling Effects 0.000 claims description 3
- 235000005979 Citrus limon Nutrition 0.000 claims description 2
- 244000131522 Citrus pyriformis Species 0.000 claims description 2
- 239000002253 acid Substances 0.000 claims description 2
- 238000003760 magnetic stirring Methods 0.000 claims description 2
- 238000000034 method Methods 0.000 claims description 2
- 239000002781 deodorant agent Substances 0.000 abstract description 6
- 239000000706 filtrate Substances 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 238000013019 agitation Methods 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 230000006798 recombination Effects 0.000 abstract description 2
- 238000005215 recombination Methods 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 235000011389 fruit/vegetable juice 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
- 239000000203 mixture Substances 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- 239000003146 anticoagulant agent Substances 0.000 description 2
- 229940127219 anticoagulant drug Drugs 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 230000036772 blood pressure Effects 0.000 description 2
- 239000002131 composite material Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000002218 hypoglycaemic effect Effects 0.000 description 2
- 230000001900 immune effect Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000001151 other effect Effects 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229960002401 calcium lactate Drugs 0.000 description 1
- 239000001527 calcium lactate Substances 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- -1 mashing Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
Classifications
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/11—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products obtained by enzymatic digestion of fruit or vegetable compositions
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The present invention is on a kind of processing method of sargassum fusifome health-care fruit jelly, it is characterized in that by carrying out deodorant, mashing to sargassum fusifome, extracting, filter to isolate sargassum fusifome filtrate and filter residue, nutrient solution using filtrate as sargassum fusifome jelly, jelly nutritive value is improved, enrich flavour.Using green tea deodorant, effect is best, has Titian effect.Sargassum fusifome is digested by magnetic agitation assisted recombination enzyme, improves crushing juice rate.
Description
Technical field
The present invention relates to jelly manufacture field, relates generally to a kind of processing method of sargassum fusifome jelly.
Background technology
Sargassum fusifome is distinct Chinese characteristics economical alga, containing abundant nutriment and medicinal ingredient, has anticoagulant, drop blood
Pressure, reducing blood lipid, hypoglycemic and increase are immune and other effects.The domestic research and development to sargassum fusifome in terms of food at present, could not be very
Its value of good embodiment, thus study the deep processing of sargassum fusifome and will in its development and application to market product, have it is wide before
Scape.
Zhu Lili exists《The research of sargassum fusifome health-care fruit jelly and composite vegetable paper》Mainly using Dongtou sargassum fusifome as raw material, from me
State's alga food demand and produce reality are set out, and for sargassum fusifome resources processing present situation, are attempted using jelly and paper-like vegetables
Production technology carries out the processing of sargassum fusifome health-care fruit jelly and composite vegetable paper, by carrying out deodorant, mashing, leaching to sargassum fusifome
Carry, filter to isolate sargassum fusifome filtrate and filter residue, the nutrient solution using filtrate as sargassum fusifome jelly, and it is filter residue and carrot paste, big
Beans protein isolate, soluble starch compound the shaping raw material as compound sargassum fusifome paper, work out and do not add any artificial color
With the health care algal jelly of essence and the technique and formula of edible sargassum fusifome paper.
The content of the invention
The present invention improves jelly quality, enriches jelly nutrition, enhancing health care is made to promote the utilization of sargassum fusifome
With, avoid add pigment, essence, there is provided a kind of processing method of sargassum fusifome health-care fruit jelly.
A kind of processing method of sargassum fusifome health-care fruit jelly, it is characterised in that it is made up of following step：
1）, sargassum fusifome cleaned up, in 85-90 DEG C of blanching 90-110 seconds, add 0.3-0.35%Vc and 2-3 times measured water and beaten
2-3 minutes are starched, add the green tea that mass fraction is 1.5-2%, soak 30-35 minutes in 65-70 DEG C；
2）, step 1 gains are added water to material-water ratio for 1:4-5, constant temperature is to 60-65 DEG C, the lemon for being 0.1-0.12% with concentration
Acid solution regulation pH be 5.5-6, add total enzyme amount for 0.55-0.6% by cellulase and pectase with 3:1-2 ratios mix institute
Complex enzyme is obtained, medium-speed magnetic stirring enzymolysis 200-210 minutes, 48-50 hours is refrigerated in 0-4 DEG C, filters to obtain supernatant；
3）, by carragheen:Konjac glucomannan:Sodium alginate is with 1:2:1-2 proportionings are compound adhesive, are slowly distributed to 70-75 DEG C of warm water
In, after stirring makes its fully dispersed, water suction, swelling, 3-5 minutes are heated then at boiling water bath, are allowed to be dissolved into homogeneous colloids solution；
4）, step 3 gains are added to 8-9% sugar, 0.25-0.3% calcium lactates, 25-30% step 2 gained supernatant, 0.1- while hot
0.12%KCl, 0.5-0.6% spirulina nano powder, the bubble and impurity being filtered to remove while hot after homogeneous in glue are close after packing
Envelope, it is cooled and shaped.
It is an advantage of the invention that：
A kind of processing method of sargassum fusifome health-care fruit jelly of the present invention, sargassum fusifome is distinct Chinese characteristics economical alga, containing abundant
Nutriment and medicinal ingredient, have anticoagulant, lowering blood pressure and blood fat, hypoglycemic and increase immune and other effects.By being dwelt to sheep
Dish carries out deodorant, mashing, extracts, filters to isolate sargassum fusifome filtrate and filter residue, the nutrient solution using filtrate as sargassum fusifome jelly,
Jelly nutritive value is improved, lifts mouthfeel, and prosthetic pigment, essence.Using green tea deodorant, effect is best, and itself
Free from extraneous odour, the mouthfeel of product, also Titian function are not interfered with after deodorant.Sargassum fusifome is digested by magnetic agitation assisted recombination enzyme
Slurry, improve enzymolysis efficiency.
Embodiment
The present invention is further illustrated below by specific embodiment.
Embodiment one
A kind of processing method of sargassum fusifome health-care fruit jelly, it is characterised in that it is made up of following step：
1）, sargassum fusifome cleaned up, in 85 DEG C of blanchings 90 seconds, add 0.3%Vc and 3 times of amount water and be beaten 2 minutes, add matter
The green tea that fraction is 2% is measured, is soaked 30 minutes in 65 DEG C；
2）, step 1 gains are added water to material-water ratio for 1：4, constant temperature is adjusted to 60 DEG C with the citric acid solution that concentration is 0.1%
PH is 5.5, add total enzyme amount for 0.6% by cellulase and pectase with 2：1 ratio mixing gained complex enzyme, middling speed magnetic force stir
Mix enzymolysis 210 minutes, refrigerated 48 hours in 4 DEG C, filter to obtain supernatant；
3）, by carragheen:Konjac glucomannan:Sodium alginate is with 1：2：2 proportionings are compound adhesive, are slowly distributed in 75 DEG C of warm water, stir
Mix after making its fully dispersed, water suction, swelling, heated 5 minutes then at boiling water bath, be allowed to be dissolved into homogeneous colloids solution；
4）, step 3 gains are added to 8% sugar, 0.25% calcium lactate, 25% step 2 gained supernatant, 0.1%KCl, 0.5% while hot
Spirulina nano powder, the bubble and impurity being filtered to remove while hot after homogeneous in glue, seal, be cooled and shaped after packing.
Claims (6)
1. a kind of processing method of sargassum fusifome health-care fruit jelly, it is characterised in that it is made up of following step：
1）, sargassum fusifome cleaned up, carry out quick blanching, add 0.3-0.35%Vc and 2-3 times is measured water mashing 2-3 minutes, add
Enter green tea, soak 30-35 minutes in 65-70 DEG C；
2）, step 1 gains are added water to material-water ratio for 1:4-5, constant temperature is to 60-65 DEG C, the lemon for being 0.1-0.12% with concentration
Acid solution adjusts pH, adds by cellulase and pectase with 3:1-2 ratios mixing gained complex enzyme, medium-speed magnetic stirring enzyme
Solution, 48-50 hours are refrigerated in 0-4 DEG C, filter to obtain supernatant；
3）, by carragheen:Konjac glucomannan:Sodium alginate is with 1:2:1-2 proportionings are compound adhesive, are slowly distributed to 70-75 DEG C of warm water
In, after stirring makes its fully dispersed, water suction, swelling, 3-5 minutes are heated then at boiling water bath, are allowed to be dissolved into homogeneous colloids solution；
4）, step 3 gains are added to 8-9% sugar, 0.25-0.3% calcium lactates, 25-30% step 2 gained supernatant, 0.1- while hot
0.12%KCl, 0.5-0.6% spirulina nano powder, the bubble and impurity being filtered to remove while hot after homogeneous in glue are close after packing
Envelope, it is cooled and shaped.
A kind of 2. processing method of sargassum fusifome health-care fruit jelly according to claim 1, it is characterised in that step 1 blanching process
For：In 85-90 DEG C of blanching 90-110 seconds.
3. the processing method of a kind of sargassum fusifome health-care fruit jelly according to claim 1, it is characterised in that step 1 adds green tea
Mass fraction is 1.5-2%.
4. the processing method of a kind of sargassum fusifome health-care fruit jelly according to claim 1, it is characterised in that step 2 adjusts pH and is
5.5-6。
5. the processing method of a kind of sargassum fusifome health-care fruit jelly according to claim 1, it is characterised in that step 2 complex enzyme adds
Dosage is 0.55-0.6%.
A kind of 6. processing method of sargassum fusifome health-care fruit jelly according to claim 1, it is characterised in that step 2 enzymolysis time
For 200-210 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711190069.5A CN107822033A (en) | 2017-11-24 | 2017-11-24 | A kind of processing method of sargassum fusifome jelly |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711190069.5A CN107822033A (en) | 2017-11-24 | 2017-11-24 | A kind of processing method of sargassum fusifome jelly |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107822033A true CN107822033A (en) | 2018-03-23 |
Family
ID=61653488
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711190069.5A Pending CN107822033A (en) | 2017-11-24 | 2017-11-24 | A kind of processing method of sargassum fusifome jelly |
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| CN (1) | CN107822033A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109892607A (en) * | 2019-04-01 | 2019-06-18 | 浙江万里学院 | A kind of red heart dragon fruit jelly and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102356834A (en) * | 2011-09-20 | 2012-02-22 | 陕西科技大学 | Sargassum fusiforme health care jelly and production method thereof |
| CN103160407A (en) * | 2013-03-28 | 2013-06-19 | 陕西科技大学 | Method for preparing sargassum fusiforme wine |
| CN104432266A (en) * | 2014-11-28 | 2015-03-25 | 浙江金海蕴生物有限公司 | Sargassum fusiforme seaweed jelly and processing method thereof |
| CN105586377A (en) * | 2016-01-29 | 2016-05-18 | 山东和田旺生物科技有限公司 | Enzymolysis treatment method of algae |
-
2017
- 2017-11-24 CN CN201711190069.5A patent/CN107822033A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102356834A (en) * | 2011-09-20 | 2012-02-22 | 陕西科技大学 | Sargassum fusiforme health care jelly and production method thereof |
| CN103160407A (en) * | 2013-03-28 | 2013-06-19 | 陕西科技大学 | Method for preparing sargassum fusiforme wine |
| CN104432266A (en) * | 2014-11-28 | 2015-03-25 | 浙江金海蕴生物有限公司 | Sargassum fusiforme seaweed jelly and processing method thereof |
| CN105586377A (en) * | 2016-01-29 | 2016-05-18 | 山东和田旺生物科技有限公司 | Enzymolysis treatment method of algae |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109892607A (en) * | 2019-04-01 | 2019-06-18 | 浙江万里学院 | A kind of red heart dragon fruit jelly and preparation method thereof |
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Application publication date: 20180323 |
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