Colysis wrightii-flavored cleidiocarpon cavaleriei fruity soft sweets
A technology of butterfly fruit and blue sky grass, applied in confectionery, confectionary industry, food science, etc., to achieve the effect of improving sore throat, easy to implement, and soft taste
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Embodiment 1
[0026] Embodiment 1, a blue sky grass flavor butterfly fruit fruit flavored jelly candy, made by the following steps:
[0027] A. Blue sky grass pretreatment: Take the fresh and tender blue sky grass, wash and cut them off, put them into a beater, add 0.3% hemicellulase and 0.2% pectinase, and beat them to make blue sky grass hydrolyzed mud;
[0028] B. Butterfly fruit pretreatment: select fresh and mature butterfly fruit, wash, peel and remove the core, cut into cubes and put them in a stainless steel container, add 10% of the weight of butterfly fruit fine sugar, 0.4% pectinase, mix, and marinate for 50 minutes , floating off the oil slick on the surface, and then beating with a beater equipment to obtain butterfly fruit pulp;
[0029] C. Alcoholic fermentation: Pour the butterfly fruit pulp into the fermentation equipment, add 0.2% fruit wine yeast and 0.9% cellulase, stir evenly, seal and leave for fermentation until the alcohol content reaches 0.8% volume ratio, and en...
Embodiment 2
[0037] Embodiment 2, a blue sky grass flavor butterfly fruit fruit flavored jelly candy, made by following steps:
[0038]A. Blue sky grass pretreatment: take the fresh and tender blue sky grass, wash and cut them off, put them into a beater, add 0.5% hemicellulase and 0.3% pectinase, and beat them to make blue sky grass hydrolyzed mud;
[0039] B. Butterfly fruit pretreatment: select fresh and ripe butterfly fruit, wash them, peel and remove the core, cut into cubes and put them in a stainless steel container, add 12% fine sugar and 0.6% pectinase, mix and marinate for 60 minutes , floating off the oil slick on the surface, and then beating with a beater equipment to obtain butterfly fruit pulp;
[0040] C. Alcoholic fermentation: Pour the butterfly fruit pulp into the fermentation equipment, add 0.3% fruit wine yeast and 1.2% cellulase, stir evenly, seal and let stand for fermentation until the alcohol content reaches 1.2% volume ratio, end fermentation;
[0041] D. Pr...
Embodiment 3
[0052] Embodiment 3, a blue sky grass flavor butterfly fruit fruit flavored jelly candy, made by following steps:
[0053] A. Blue sky grass pretreatment: Take the fresh and tender blue sky grass, wash and cut them off, put them into a beater, add 0.6% hemicellulase and 0.4% pectinase, and beat to make blue sky grass hydrolyzed mud;
[0054] B. Butterfly fruit pretreatment: select fresh and mature butterfly fruit, wash, peel and remove the core, cut into cubes and put them in a stainless steel container, add 15% of the weight of butterfly fruit fine sugar, 0.8% pectinase, mix, and marinate for 60 minutes , floating off the oil slick on the surface, and then beating with a beater equipment to obtain butterfly fruit pulp;
[0055] C. Alcoholic fermentation: Pour the butterfly fruit pulp into the fermentation equipment, add 0.4% fruit wine yeast and 1.5% cellulase, stir evenly, seal and let it stand for fermentation until the alcohol content reaches 1.5% volume ratio, and end ...
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