Production method of chrysanthemum cold jelly

A production method and technology for jelly, applied in the application, food preparation, food science and other directions, can solve the problems of low profit of chrysanthemum processing enterprises, low processing technology content, poor sales market, etc., and meet the requirements of better taste and production equipment Low, elasticity-enhancing effect

Inactive Publication Date: 2012-11-21
浙江果然食品有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

On the other hand, the processing technology content of this kind of products is low, resulting in low added value of products. Enterprises can only increase profits through output, and the sales market is not good, so the profits of chrysanthemum processing enterprises are relatively low.

Method used

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  • Production method of chrysanthemum cold jelly

Examples

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Embodiment 1

[0012] Such as figure 1 As shown, in the production method of chrysanthemum jelly described in this example, select 30 grams of high-quality dry chrysanthemums, add 5000 grams of water, heat to 95 ° C, keep warm for 30 minutes, filter with 120 mesh nylon screen cloth, discard the residue, and obtain the filtrate. Mix 1 kg of white sugar with 10 g of carrageenan, 10 g of locust bean gum and 20 g of potassium citrate, add to the filtrate of chrysanthemum, then add 1 kg of fructose syrup to the filtrate, heat to 95°C, and keep warm for 5 minutes , after the heat preservation is over, add 2 grams of vitamin C, and then use water above 95°C to make up the volume until the total weight of the volume is 10 kg. Then filter it with a 200-mesh filter, fill it with a polypropylene edible plastic cup, seal it with a polypropylene edible plastic film, and enter the high-pressure sterilization ax for back pressure sterilization. The sterilization conditions are: 121 ° C, keep warm for 15 mi...

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Abstract

The invention designs a chrysanthemum cold jelly, and in particular to a jellied leisure health-care food containing chrysanthemum. A production method of the chrysanthemum cold jelly is as follows: selecting excellent high-quality dry chrysanthemum; extracting at fixed time and fixed temperature; filtering, adding dry mixture of white sugar, carrageenan, locust bean gum and potassium citrate andfruit grape pulp; maintaining certain temperature, adding vitamin C after the gum powder is completely dissolved; then adding water for constant volume; finally filtering, packaging, sealing, and then carrying out high-temperature sterilization; and cooling and then obtaining the chrysanthemum cold jelly. By adopting the method, the requirement to production equipment is low, no harsh conditions exist, the cost of the raw materials used for producing the chrysanthemum cold jelly, the raw material quantity needed by the chrysanthemum cold jelly in production units is less, and the obtained chrysanthemum cold jelly is a new product in deep processing of the chrysanthemum, has cool and smooth taste, is fresh and dainty, and has the effects of cooling, detoxifying, improving eyesight and beautifying the skin. From another point of view, for the chrysanthemum cold jelly obtained by the method, the additional value of the chrysanthemum is improved and large economic benefit is brought.

Description

technical field [0001] The invention relates to the health food processing industry, in particular to a production method of chrysanthemum jelly. Background technique [0002] At present, the processing status of chrysanthemum is processed into dried chrysanthemum: the chrysanthemum is steamed and then dried for making chrysanthemum tea; Tea: After the chrysanthemum is extracted and seasoned with ingredients, it is made into a ready-to-drink chrysanthemum beverage. These processed chrysanthemum products have a general taste and will not attract consumers. At present, there are only three types of chrysanthemums that are generally processed, and the processed varieties are monotonous. Moreover, this type of chrysanthemum processed products is generally only suitable for middle-aged and elderly people, and it is difficult to promote them among middle-aged and young people and children. Children and teenagers are the main body of snack consumption, and this market is much lar...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/06A23L21/10
Inventor 钟掌春
Owner 浙江果然食品有限公司
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