Food capable of keeping fresh breath and preparation method of food
A fresh, food-based technology, applied in the direction of food ingredients, food ingredient functions, fat-containing food ingredients, etc., can solve the problem of not being able to solve the bad breath problem fundamentally, not being able to fundamentally solve the bad breath problem, and being unable to avoid social embarrassment, etc. , to achieve the effect of non-toxic side effects, solve the problem of breath, and shorten the distance
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Embodiment 1
[0027] Example 1: Production of 1 million gelatinous candies
[0028] The composition and weight of the inner core are: parsley leaf oil 1.0kg; peppermint oil 4.5kg; sunflower seed oil 100kg; spearmint oil 5.0kg.
[0029] Gelatin composition and weight are: 40kg gelatin; 25kg glycerin; 40kg purified water; 0.75kg glucose; 0.75kg maltose; mogroside 0.10kg; brilliant blue 0.0025kg.
[0030] The preparation method is as follows:
[0031] (1) Preparation of carbohydrate gel
[0032] Add 0.75 kg of glucose, 0.75 kg of maltose, 0.10 kg of mogroside and 0.0025 kg of brilliant blue into appropriate amount of purified water, stir to dissolve completely, and make sweetener solution and food coloring solution (the amount of purified water added is sweetener and food coloring It can dissolve completely); add 25kg of glycerin, the remaining purified water and sweetener solution into the gelatinization tank, heat to 60~65℃, then add 40kg gelatin, and apply a vacuum to make the vacuum degree of the g...
Embodiment 2
[0041] Example 2: Production of 1 million gelatinous candies
[0042] The composition and weight of the inner core are: parsley leaf oil 2.9kg; peppermint oil 3.2kg; soybean oil 120kg; orange flavor 7.0kg.
[0043] Gelatin composition and weight are: gelatin 50kg; glycerol 32kg; purified water 45kg; glucose 2.00kg; maltose 2.00kg; mogroside 0.15kg; sunset yellow 0.0030kg.
[0044] The preparation method is the same as in Example 1 except for the changes in the components and the ratio.
Embodiment 3
[0045] Example 3: Production of 1 million gelatinous candies
[0046] The composition and weight of the inner core are: parsley leaf oil 4.3kg; peppermint oil 2.2kg; corn oil 80kg; castor oil 67kg; watermelon flavor 6.0kg; cantaloupe flavor 4.0kg.
[0047] Gelatin composition and weight are: gelatin 55kg; glycerol 35kg; purified water 52kg; glucose 0.50kg, maltose 0.50kg, mogroside 0.05kg, allure red 0.0025kg.
[0048] The preparation method is the same as in Example 1 except for the changes in the components and the ratio.
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