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Natural fresh flower jelly and processing method thereof

A flower and natural technology, applied in application, food preparation, food science, etc., can solve the problems of unsafe synthetic pigments and flavors, and achieve the effect of high nutritional and health value, good taste, and convenient consumption

Inactive Publication Date: 2009-12-16
昆明七彩云花生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The product utilizes the natural color and fragrance of flowers without adding synthetic pigments and flavors, which solves the hidden danger of unsafe synthetic pigments and flavors in the processing of such products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Remove impurities and clean rose petals, use a colloid mill to grind them into paddles, filter to remove solid substances such as petals and fibers, and obtain rose extracts; use a mixed liquid of 10.5% rose extracts, 89.5% coagulants, auxiliary materials, and water , mix all the materials and put them in a molded container, seal them, sterilize them at 90°C for 15 minutes, and cool them quickly to form rose flower jellies of different shapes, and suspend flower petals in the rose flower jelly, which is rose marmalade products;

Embodiment 2

[0026] Remove impurities and clean rose petals, put them into a headspace collection container for distillation to obtain rose distilled perfume, take 50% rose distilled perfume, add 50% coagulant and auxiliary materials to mix, become a mixed liquid, and put it into a molding Seal it in the container, sterilize at 90°C for 15 minutes, and cool it quickly to become rose flower jelly of different shapes, and suspend flower petals in the rose flower jelly, which is the rose flower marmalade product;

Embodiment 3

[0028] Lily flower petals are removed and cleaned, ground into a paddle with a colloid mill, and solid substances such as petals and fibers are removed by filtration to obtain a lily flower extract; with a mixed liquid of 12.5% ​​lily flower extract, 87.5% coagulant and auxiliary materials, Mix all the materials and put them in a molded container, seal them, sterilize them at 90°C for 15 minutes, and cool them down quickly to form lily jelly of different shapes, and suspend flower petals in the lily jelly, which is the rose marmalade product;

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PUM

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Abstract

The invention relates to a natural fresh flower jelly product prepared from edible flowers and extracts thereof, which belongs to the technical field of flower foods. A flower jelly is a semi-solid transparent sweet sour food made from fresh flowers, fresh flower extracts, coagulant and auxiliary materials as main raw materials. A product comprises the flower jelly and fresh flower marmalade added with petals and is directly edible. The weight percentages of the fresh flowers and the extracts thereof, the coagulant and the auxiliary materials in the product are: 5.1 to 50 percent of the fresh flowers and the extracts thereof, and 94.9 to 50 percent of the coagulant and the auxiliary materials, wherein the flowers are selected from roses, chrysanthemums, lilies, sweet osmanthus flowers, jasmine, plum flowers, forget-me-not, lavender flowers, seville orange flower, gardenia, orchids, lilac flowers, camellias, peach flowers, crabapple flowers, wintersweet flowers, murraya paniculata flowers, nasturtium flowers, banana shrub, juncus effusus flowers and dandelion flowers; and the fresh flower extracts are the extracts of the flowers; the coagulant is selected from jelly powder, agar, pectin, CMC, gelatin, xanthan gum and composite coagulant; and the auxiliary materials are selected from sucrose, xylitol, fructose, protein, sugar, aspartame, citric acid, malic acid, honey and water.

Description

Technical field: [0001] The invention relates to edible flowers and flower jelly products processed by flower extracts thereof, belonging to the technical field of flower food. Background technique: [0002] Scientific research has proved that, in addition to its own good color, fragrance, taste and shape, beautiful appearance, bright color, fresh fragrance and unique flavor, edible flowers also have comprehensive and rich nutritional components, health care and medical functions, and novel and unique flavors. It is an ideal gourmet raw material. According to relevant data, flowers are rich in amino acids, vitamins, macro and trace elements needed by the human body, as well as a variety of lipids, nucleic acids, auxins, enzymes and antibiotics. According to recent research According to reports, there are as many as 96 kinds of substances useful to the human body in flowers and pollen, and the nutritional value of pollen is 7-8 times higher than that of milk and eggs. Recent ...

Claims

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Application Information

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IPC IPC(8): A23L1/00A23L1/06A23L1/29A23L5/00
Inventor 吴荣书戈振扬
Owner 昆明七彩云花生物科技有限公司
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