Mulberry jelly and preparation method of mulberry jelly

A technology of mulberry and jelly, which is applied in the field of mulberry jelly and its preparation, can solve the problems of unfavorable health and single jelly components, and achieve the effects of increasing human immunity, improving human health, and good medicinal health care value

Inactive Publication Date: 2012-12-19
LIM KUM KEE FOODSTUFF CO LTD ANHUI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It is loved by teenagers and children, but the existing jelly has a single component, and children eat it for a long time, whic

Method used

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Embodiment 1

[0018] The mulberry jelly is characterized in that the parts by weight of its raw materials are: 900 parts of pure water, 25 parts of gelatin, 45 parts of honey, 15 parts of sucrose, 7 parts of medlar, 5 parts of mulberry, 5 parts of rhodiola, 5 parts of Polygonatum, 3 parts of fried sesame, 3 parts of pine nuts, 12 parts of fried millet with lotus leaf juice, 10 parts of ginger, 10 parts of tomato, 8 parts of paeonol, 10 parts of winter melon, 1 part of mulberry extract, food coloring, and appropriate amount of potassium sorbate.

[0019] The preparation method comprises the following steps:

[0020] (1) After soaking the fried millet in lotus leaf juice for 1-2 days, add wax gourd and water to grind, boil for 10-20 minutes, and filter to filtrate A;

[0021] (2) Decoct wolfberry, mulberry, rhodiola rosea and sealwort with water, and combine the decoctions to obtain filtrate B;

[0022] (3) Grind fried sesame seeds and pine nuts, add water to decoct, and concentrate to obtai...

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PUM

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Abstract

The invention discloses mulberry jelly and a preparation method of the mulberry jelly. The mulberry jelly comprises the following components in parts by weight: 900-1000 parts of purified water, 20-40 parts of gelatins, 10-20 parts of agars, 40-55 parts of honey, 13-18 parts of cane sugars, 6-8 parts of fructus lycii, 5-6 parts of mulberries, 5-6 parts of rhodiola rosea, 5-6 parts of rhizoma polygonati, 3-5 parts of fried sesames, 3-5 parts of pine nut kernels, 8-10 parts of gingers, 8-10 parts of tomatoes, 8-10 parts of cortex moutans, 10-12 parts of millet fried with lotus leaf juices, 10-12 parts of wax gourds, 1-2 parts of mulberry extracts, a proper amount of food colourants and a proper amount of potassium sorbate. According to the mulberry jelly, the gelatins and the agars are taken as a gelatinizing agent, the mulberry jelly not only contains the collagen content, also is soft and tasty in mouthfeeling, is smooth when entering the mouth, convenient to chew and starts to dissolve while being eaten, so that the serious accidents caused by swallowing and choking with sobs can be completely eradicated. Besides the conventional jelly mouthfeeling, the mulberry jelly has the advantages that the body health is enhanced, the growth of children is promoted, and the side effects do not exist if the jelly is eaten for a long time.

Description

technical field [0001] The invention relates to a mulberry jelly and a preparation method thereof, belonging to the field of food. Background technique [0002] Jelly is a Western sweet that is semi-solid and made from edible gelatin with water, sugar, and fruit juice. Also known as jelly, it has crystal appearance, bright color and soft taste. Be subject to liking of teenagers and children, but existing jelly component is single, and children eat for a long time, is unfavorable for health, also does not have a kind of jelly that is rich in nutrition, has better health-care effect to come out on the market at present. Contents of the invention [0003] The invention provides a mulberry jelly and a preparation method thereof. [0004] In order to achieve the above object, the present invention adopts the following technical solutions: [0005] A kind of mulberry jelly is characterized in that the weight parts of its constituent raw materials are: 900-1000 parts of pure ...

Claims

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Application Information

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IPC IPC(8): A23L1/06A23L1/29A23L1/0562A23L1/0532A23L21/10A23L29/256A23L29/281A23L33/00
Inventor 林明传
Owner LIM KUM KEE FOODSTUFF CO LTD ANHUI
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