Hawthorn fruit jelly and production method thereof
A technology of hawthorn jelly and hawthorn, applied in confectionery, confectionery industry, and the function of food ingredients, etc., can solve the problems of low nutritional value, excessive food coloring, lack of elasticity, etc., and achieve bright colors, good taste, and good appearance Effect
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Embodiment 1
[0031] A hawthorn cake made from the following raw materials: 55 parts of hawthorn, 10 parts of red dates, 15 parts of sugar, 10 parts of snake skin fruit, 8 parts of gorgon powder, 5 parts of water chestnut, 5 parts of sago powder, 8 parts of kudzu root powder, goat milk 2 parts of fruit, 0.1 part of papain, 0.1 part of Lactobacillus rhamnosus, 0.1 part of Lactobacillus casei.
Embodiment 2
[0033] A hawthorn cake made from the following raw materials: 70 parts of hawthorn, 20 parts of red dates, 25 parts of sugar, 18 parts of snake skin fruit, 16 parts of Gorgon fruit powder, 10 parts of water chestnut, 13 parts of sago powder, 16 parts of kudzu root powder, goat milk 5 parts of fruit, 0.3 part of papain, 0.4 part of Lactobacillus rhamnosus, 0.5 part of Lactobacillus casei.
Embodiment 3
[0035] A hawthorn cake made from the following raw materials: 60 parts of hawthorn, 12 parts of red dates, 18 parts of sugar, 12 parts of snake skin fruit, 10 parts of Gorgon fruit powder, 6 parts of water chestnut, 7 parts of sago powder, 10 parts of kudzu root powder, goat milk Fruit 3 parts, papain 0.15 parts, Lactobacillus rhamnosus 0.2 parts, Lactobacillus casei 0.2 parts.
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