Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Strawberry jelly

A kind of strawberry fruit and strawberry technology, which is applied in the direction of food ingredients as taste improvers, food ingredients as taste improvers, and the functions of food ingredients. Limited and other problems, to achieve the effect of improving human immunity, delicious taste, safe and reliable consumption

Inactive Publication Date: 2016-10-12
ANHUI JIHONG FOOD
View PDF6 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] There are many kinds of jelly on the market, generally made of raw materials such as edible gum, sugar or sweetener, and food additives. The health care function of jelly is very limited, and its nutritional value is low. Traditional jelly can no longer be highly favored and cannot meet the needs of consumers

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A strawberry jelly is made from the following raw materials in parts by weight: 120 parts of strawberries, 3 parts of white sugar, 48 parts of fish film, 4 parts of chestnut, 2 parts of shiitake mushrooms, 3 parts of poria cocos, 4 parts of lotus seeds, 2 parts of sweet-scented osmanthus, and 5 parts of mung beans 0.7 parts of cellulase, 1.2 parts of pectinase, 0.4 parts of trypsin, 1.3 parts of citric acid, 2 parts of royal jelly, 1.2 parts of glucosamine, 0.1 part of table salt, and 0.3 parts of spice powder.

[0021] The spice powder is composed of the following raw materials in parts by weight: 0.12 parts of cumin, 0.08 part of cinnamon, 0.09 part of clove, 0.09 part of Angelica dahurica, 0.06 part of amomum, and 0.015 part of cinnamon; the preparation of the spice powder is to wash the above raw materials , drained, mixed and pulverized, and passed through a 30-35 mesh sieve to obtain spice powder.

[0022] The preparation method of described strawberry jelly speci...

Embodiment 2

[0031] Embodiment 2 is different from embodiment 1 in that the parts by weight of raw materials in the strawberry jelly are different, and other conditions are all the same.

[0032] A strawberry jelly is made from the following raw materials in parts by weight: 130 parts of strawberries, 3 parts of white sugar, 45 parts of fish film, 3 parts of chestnut, 5 parts of shiitake mushrooms, 4 parts of poria cocos, 3 parts of lotus seeds, 1 part of sweet-scented osmanthus, and 3 parts of mung beans 0.7 parts of cellulase, 1.1 parts of pectinase, 0.4 parts of trypsin, 1.2 parts of citric acid, 2 parts of royal jelly, 1.2 parts of glucosamine, 0.1 parts of salt, and 0.45 parts of spice powder.

Embodiment 3

[0034] Embodiment 3 differs from Embodiment 1 in that the parts by weight of raw materials in the strawberry jelly are different, and other conditions are the same.

[0035] A strawberry jelly is made from the following raw materials in parts by weight: 125 parts of strawberries, 5 parts of white sugar, 45 parts of fish film, 6 parts of chestnut, 5 parts of shiitake mushrooms, 2 parts of poria cocos, 3 parts of lotus seeds, 2 parts of sweet-scented osmanthus, and 5 parts of mung beans 0.6 parts of cellulase, 1.5 parts of pectinase, 0.5 parts of trypsin, 1.5 parts of citric acid, 2 parts of royal jelly, 1.4 parts of glucosamine, 0.1 parts of salt, and 0.4 parts of spice powder.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides a strawberry jelly which is prepared from the following raw materials in parts by weight: 120-130 parts of strawberries, 3-6 parts of white granulated sugar, 45-55 parts of fish gelatin sheets, 3-6 parts of Chinese chestnuts, 2-5 parts of lentinus edodes, 2-4 parts of tuckahoe, 3-4 parts of lotus seeds, 1-2 parts of sweet osmanthus flowers, 3-5 parts of mung beans, 0.6-0.9 part of cellulase, 1.0-1.5 parts of pectinase, 0.3-0.5 part of trypsin, 1.0-1.5 parts of citric acid, 2-3 parts of royal jelly, 1.2-1.5 parts of glucosamine, 0.1-0.2 part of table salt and 0.2-0.45 part of spice powder. The strawberry jelly provided by the invention is balanced in nutrition, is sweet and delicious, has tender and smooth mouthfeel and unique taste, has the effects of promoting production of body fluid and moistening the lung, quieting the heart and soothing the nerves, beautifying the face, eliminating phlegm and benefiting the intestines, treating stranguria and promoting urination, eliminating carbuncle and relieving toxicity, removing dampness and dispelling wind, clearing away the heart fire and removing heat from the blood as well as relieving fever and toxicity, also can improve the immunity of the human body, has a simple preparation method, and is low in cost, free of chemical preservative and safe and reliable to eat.

Description

technical field [0001] The invention belongs to the field of food processing and relates to strawberry jelly. Background technique [0002] Jelly is a kind of snack food with crystal appearance, bright color, soft and smooth taste, sweet and moist, and is deeply loved by consumers. Excessive synthetic pigments, flavors and preservatives in some jellies not only have no health care effect, but also affect human health. The current production technology of gel jelly products is based on water, sugar, and thickener as the main raw materials, and is processed through processes such as sol, deployment, and sterilization. The jelly products produced are dense, elastic, and taste smooth and elastic. It is mainly tough, and lacks a juicy feeling when chewing. It only has the elasticity and smoothness of gel jelly, and the juicy feeling is not strong. [0003] Strawberry is also called cranberry, raspberry, ground berry (Strawberry) etc., is a kind of red fruit. Strawberry is the ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/12A23L33/10
CPCA23V2002/00A23V2200/30A23V2200/314A23V2200/14A23V2200/16
Inventor 王茉
Owner ANHUI JIHONG FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com