Pepper paste juice jelly

A technology of prickly ash paste and jelly, applied in application, food preparation, food science, etc., can solve the problems of not using prickly ash

Inactive Publication Date: 2012-04-11
毕金友
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Among the jellies related to various nutrition and health care in the patent literature in recent years, there is no use of Zanthoxylum bungeanum to prepare products with the function of lowering blood pressure and health care

Method used

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Effect test

Embodiment Construction

[0012] A Chinese pepper paste juice jelly consists of the following formula by weight: 20kg of Chinese pepper, 20kg of honey, 0.7kg of isinglass, 0.15kg of citric acid, and 59.15kg of water.

[0013] The making of Zanthoxylum bungeanum juice: ingredients: Zanthoxylum bungeanum 20kg and licorice 0.5kg (by 2.5% batching of Zanthoxylum bungeanum weight) are boiled into 20kg concentrated creamy juice with traditional Chinese medicine processing method.

[0014] Preparation method of pepper paste juice jelly: 1. Make jelly base: put water and isinglass in the pot, heat while stirring until the isinglass is boiled; 2. Add pepper paste juice, heat to boil, stir well, and let cool ; Add honey and stir evenly; 3. Pour the above semi-finished product into the jelly mold to cool.

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Abstract

The invention relates to a pepper paste juice jelly, and provides a pepper paste jelly which has the advantages of health protection function of warming kidney and yang, reducing blood pressure. The technical scheme in the invention is as follows: the pepper paste juice jelly comprises 5-20% of pepper paste juice, 8-20% of sugar or honey, 0.5-0.7% of thickening agent, 0.15% of preservative agent, and 59.15-86.35% of water; the pepper paste juice is prepared by decocting a pepper and liquorice of defined amount (according to 1-5% ingredient of pepper weight) by using a traditional Chinese traditional medicine cooking method: the thickening agent is composed of sodium alga acid, agarophyte, gelatin, carrageenin and the like; and the preservative agent is composed of citric acid, benzoic acid, sodium benzoate, sorbic acid, potassium sorbate and the like. The pepper paste juice jelly provided by the invention has health protection functions of warming kidney and yang, reducing blood pressure, and is suitable for hypertensive patients and auxiliary health protection of wide consumer workaday foods.

Description

technical field [0001] The invention relates to a prickly ash juice jelly, in particular to a jelly with health care functions such as warming yang, tonifying kidney, lowering blood pressure and the like. Background technique [0002] Among the jellies related to various nutrition and health care in the patent literature in recent years, there is no product with the function of lowering blood pressure and health care prepared by Zanthoxylum bungeanum. For example, the patent No. 200610035579 published by the China Patent Information Center is an invention of a mulberry leaf health jelly and its preparation method. %, honey 10~13%, carrageenan 0.5~0.7%, essence 0.04%, citric acid 0.15%, water is added to 100%, and this invention is the blood pressure lowering, blood fat lowering health jelly of application mulberry leaf preparation, has its deficiency place. [0003] According to traditional Chinese medicine, Zanthoxylum bungeanum is pungent and warm in nature and flavor, s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/06A23L1/29A23L21/10A23L33/00
Inventor 不公告发明人
Owner 毕金友
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