Pulp mesona blume jelly and preparation method thereof
A technology of pulp and grass jelly, applied in the direction of bacteria used in food preparation, acid-containing food ingredients, food ingredients, etc., can solve poor taste, bad alkaline flavor and bitter taste of jelly jelly, low extraction rate, etc. Problems, achieve the effect of improving skin moisture, enhancing health benefits, and improving taste
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Embodiment 1
[0033] This embodiment provides a kind of pulp jelly jelly, its raw material components include:
[0034] 50 parts by weight of grass jelly juice, 50 parts by weight of pulp, 20 parts by weight of aloe vera juice, 30 parts by weight of starch, 5 parts by weight of cellulose, 15 parts by weight of stabilizer, 5 parts by weight of sucralose, and 20 parts by weight of honey.
[0035] Wherein, the grass jelly juice is prepared by the following method:
[0036] S1: Weigh jelly grass, dry and pulverize successively to obtain jelly jelly powder with a particle size of 120 mesh;
[0037] S2: Add water 15 times the mass of the jellybean powder to the jellybean powder, decoct for the first time for 1 hour, and then cool to 40°C to obtain the first mixed material, which is ready for use;
[0038] S3: adding fruit acid to the first mixed material and adjusting the pH to 4.5 to obtain a second mixed material;
[0039] S4: Add 0.3wt% cellulase, β-glucanase and pectinase to the second mixe...
Embodiment 2
[0050] This embodiment provides a kind of pulp jelly jelly, its raw material components include:
[0051] 70 parts by weight of grass jelly juice, 30 parts by weight of pulp, 30 parts by weight of prepared aloe vera juice, 20 parts by weight of starch, 15 parts by weight of cellulose, 0.2 parts by weight of stabilizer, 15 parts by weight of sucralose, and 10 parts by weight of honey.
[0052] Wherein, the grass jelly juice is prepared by the following method:
[0053] S1: Weigh jelly grass, dry and pulverize successively to obtain jelly jelly powder with a particle size of 200 mesh;
[0054] S2: Add water 20 times the mass of the jellybean powder to the jellybean powder, decoct for the first time for 2 hours, and then cool to 50°C to obtain the first mixed material, which is ready for use;
[0055] S3: adding fruit acid to the first mixed material and adjusting the pH to 5.5 to obtain a second mixed material;
[0056] S4: Add 1.5wt% cellulase, β-glucanase and pectinase to th...
Embodiment 3
[0067] This embodiment provides a kind of pulp jelly jelly, its raw material components include:
[0068] 60 parts by weight of grass jelly juice, 40 parts by weight of pulp, 25 parts by weight of aloe vera juice, 25 parts by weight of starch, 10 parts by weight of cellulose, 10 parts by weight of sucralose, 8 parts by weight of stabilizer, and 15 parts by weight of honey.
[0069] Wherein, the grass jelly juice is prepared by the following method:
[0070] S1: Weigh jelly grass, dry and pulverize successively to obtain jelly jelly powder with a particle size of 150 mesh;
[0071] S2: Add water 18 times the mass of the jellybean powder to the jellybean powder, decoct for the first time for 1.5 hours, and then cool to 45°C to obtain the first mixed material, which is ready for use;
[0072] S3: adding fruit acid to the first mixed material and adjusting the pH to 5.0 to obtain a second mixed material;
[0073] S4: Adding 1.2wt% cellulase, β-glucanase and pectinase to the seco...
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