A kind of frozen drink containing jasmine, white fungus and pear and its preparation method
A technology for frozen drinks and jasmine flowers, which is applied in frozen desserts, food science, applications, etc., can solve problems such as cumbersome and different production methods, and achieve the effect of filling market vacancies, increasing taste and better taste.
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Embodiment 1
[0025] Embodiment 1: a kind of hard popsicle containing jasmine, tremella, pear and preparation method thereof.
[0026] A hard popsicle containing jasmine, white fungus and pears, the hard popsicle includes sweetening substances, dried jasmine, white fungus, pear juice, stabilizer, acidity regulator, sweetener, edible essence and water; the weight percentage of each component It is 9% sweet substance, 2% dried jasmine, 0.5% white fungus, 2% pear juice, 0.1% stabilizer, 0.1% acidity regulator, 0.01% sweetener, 0.05% food flavor, and the rest is water.
[0027] A kind of making method that contains jasmine, white fungus, pear hard popsicle, carries out according to the following steps:
[0028] The first step, preprocessing process;
[0029] Pretreatment of jasmine: rehydrating the dried jasmine, soaking it in hot water at 80 degrees Celsius for 10 minutes, taking out the jasmine and cutting it into 3 mm diameter jasmine grains with a vegetable cutter, adding sugar and marinat...
Embodiment 2
[0038] Embodiment 2: a kind of slush containing jasmine, tremella, pear and preparation method thereof
[0039] A kind of slush containing jasmine, white fungus and pear, slush includes sweet substance, dried jasmine, white fungus, pear juice, stabilizer, acidity regulator, sweetener, food essence and water; the weight percentage of each component is sweet Flavor substance 15%, dried jasmine 7%, white fungus 1%, Baozhu pear juice 8%, stabilizer 0.5%, acidity regulator 0.5%, sweetener 0.03%, food flavor 0.15%, and the rest is water.
[0040] A kind of preparation method of described slush containing jasmine, tremella, pear, carries out according to the following steps:
[0041] The first step, preprocessing process;
[0042] Jasmine pretreatment: rehydrate the dried jasmine, soak in hot water at 90 degrees Celsius for 10 minutes, take out the jasmine and cut it into 5 mm diameter jasmine grains with a vegetable cutter, add sugar and marinate for 24 hours;
[0043] Pretreatmen...
Embodiment 3
[0051] Embodiment 3: a kind of slush containing jasmine, white fungus, pear and preparation method thereof
[0052] A kind of slush containing jasmine, white fungus and pear, slush includes sweet substance, dried jasmine, white fungus, pear juice, stabilizer, acidity regulator, sweetener, food essence and water; the weight percentage of each component is sweet Flavor substance 12%, dried jasmine 5%, white fungus 0.8%, Baozhu pear juice 6%, stabilizer 0.3%, acidity regulator 0.3%, sweetener 0.02%, food flavor 0.1%, and the rest is water.
[0053] A kind of preparation method of described slush containing jasmine, tremella, pear, carries out according to the following steps:
[0054] The first step, the preprocessing process;
[0055] Pretreatment of jasmine: rehydrating the dried jasmine, soaking it in hot water at 85 degrees Celsius for 10 minutes, taking out the jasmine and cutting it into 4 mm diameter jasmine grains with a vegetable cutter, adding sugar and marinating for ...
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