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Saffron-flavor health jelly and preparation method thereof

A technology of saffron and jelly, which is applied in the directions of food preparation, function of food ingredients, food ingredients containing natural extracts, etc., can solve the problems of low nutritional value, limited health care function, etc., and achieves low cost, easy access to materials, and cool taste. Effect

Inactive Publication Date: 2015-01-07
ZHONGSHAN YIZHAN DECORATION ENGINEERING CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] As a snack food that people like, most of the health functions of jelly are very limited, and the nutritional value is low. Traditional jelly can only satisfy people's enjoyment of taste, and has no other effects

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A saffron-scented health jelly is made from the following raw materials in proportions by weight: 8g of Chinese medicine concentrate, 2g of kudzu root starch, 3g of honey, 1.2g of xylitol, 0.5g of citric acid, and 2g of carrageenan. The Chinese medicine concentrate is prepared by the following method:

[0035] S1, take by weighing each Chinese medicine component of following parts by weight: Jujube seed 5g, Artemisia argyi 8g, Scutellaria baicalensis 2g, Radix isatidis 4g, hive 7g, rose 11g, peppermint 3g, saffron 1.2g, put into ultrafine pulverizer respectively Grind to 60 mesh powder, mix evenly, set aside;

[0036] S2. Add deionized water to the above-mentioned spare traditional Chinese medicine powder, the ratio of the added amount of deionized water to the total weight of the traditional Chinese medicine powder is 12:1, stir and disperse, mix thoroughly, and set aside;

[0037] S3. The above-mentioned standby Chinese medicine mixture was decocted at 70° C. for 1 h...

Embodiment 2

[0047]A saffron fragrance health jelly, made of the following raw materials in proportions by weight: 12g of Chinese medicine concentrate, 1.5g of kudzu root starch, 8g of honey, 0.5g of xylitol, 1.2g of citric acid, 1.5g of carrageenan, wherein , the Chinese medicine concentrate is prepared by the following method:

[0048] S1, take by weighing each Chinese medicine component of following parts by weight: Jujube seed 8g, Artemisia argyi 5g, Scutellaria baicalensis 4g, Radix Radix 2g, hive 11g, rose 7g, peppermint 5g, saffron 0.6g, drop into superfine pulverizer respectively Grind to 120 mesh powder, mix evenly, set aside;

[0049] S2. Add deionized water to the above-mentioned standby Chinese medicine powder, the ratio of the added amount of deionized water to the total weight of the traditional Chinese medicine powder is 10:1, stir and disperse, mix thoroughly, and set aside;

[0050] S3. The above-mentioned spare traditional Chinese medicine mixture was decocted at 100° C....

Embodiment 3

[0054] A saffron-flavored health jelly is made of the following raw materials in proportions by weight: 10g of concentrated Chinese medicine, 1.7g of kudzu root starch, 6g of honey, 1g of xylitol, 1g of citric acid, and 1.6g of carrageenan. The Chinese medicine concentrate is prepared by the following method:

[0055] S1, take by weighing each Chinese medicine component of following parts by weight: jujube seed 7g, artemisia argyi 6g, scutellaria baicalensis 3g, isatidis 3g, hive 9g, rose 10g, peppermint 4g, saffron 0.9g, put into ultrafine pulverizer respectively Grind to 90 mesh powder, mix evenly, set aside;

[0056] S2. Add deionized water to the above-mentioned spare Chinese medicine powder, the ratio of the added amount of deionized water to the total weight of the traditional Chinese medicine powder is 11:1, stir and disperse, mix thoroughly, and set aside;

[0057] S3. The above-mentioned spare Chinese medicine mixture was decocted at 80°C for 0.6 hours to make a trad...

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Abstract

The invention relates to a saffron-flavor health jelly and a preparation method thereof. The saffron-flavor health jelly is prepared from the following raw materials in parts by weight: 8-12 parts of traditional Chinese medicine concentrated solution, 1.5-2 parts of pueraria starch, 3-8 parts of honey, 0.5-1.2 parts of xylitol, 0.5-1.2 parts of citric acid and 0.3-0.6 part of carrageenan, wherein the traditional Chinese medicine concentrated solution is prepared from the following raw materials: 5-8 parts of wild jujube pit, 5-8 parts of Chinese mugwort, 2-4 parts of scutellaria baicalensis, 2-4 parts of isatis root, 7-11 parts of nidus vespae, 7-11 parts of rose, 3-5 parts of mint and 0.6-1.2 parts of saffron. The saffron-flavor health jelly not only is good in mouth feel, but also has the effects of clearing heat and reducing internal heat, thus having a very wide market prospect.

Description

technical field [0001] The invention relates to the technical field of food processing and manufacturing, in particular to a saffron-flavored health jelly and a preparation method thereof. Background technique [0002] The jelly national standard stipulates that jelly is made of water, sugar and thickener (sodium alginate, agar, edible gelatin, carrageenan, etc.) and various synthetic flavors, colorants, sweeteners, sour agents, etc. The jelly food processed by blending, filling, sterilization, cooling and other processes is semi-solid, with crystal appearance, bright color and soft taste. [0003] As a snack food that people like, most of jelly has very limited health functions and low nutritional value. Traditional jelly can only satisfy people's enjoyment of taste and has no other effects. [0004] So inventing a kind of leisure jelly food with heat-clearing and fire-removing function will be one of the trends of jelly product development. Contents of the invention ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/06A23L1/29A23L21/10A23L33/00
CPCA23L33/105A23L21/10A23L29/20A23L29/212A23L29/238A23L29/269A23V2002/00A23V2200/30A23V2250/21A23V2250/5118A23V2250/204A23V2250/6422A23V2250/032A23V2250/5036A23V2250/502A23V2250/507A23V2250/5086A23V2250/5072
Inventor 庄可军庄可香魏国营
Owner ZHONGSHAN YIZHAN DECORATION ENGINEERING CO LTD
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