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Haw and white fungus jelly

A technology of tremella and hawthorn, which is applied in the field of food processing, can solve the problems of low nutritional value, additives, unhealthy health, etc., achieve the effect of unique flavor, improve taste and flavor, and expand the scope of processing and utilization

Inactive Publication Date: 2017-10-10
FOSHAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The jelly is convenient to eat, has a good taste, and has a variety of flavors, but its nutritional value is very low. Some unscrupulous manufacturers even add inferior flavors and pigments to the jelly.
[0003] For avoiding that long-term consumption of jelly is not conducive to health, some foods with certain nutritional value have been added in jelly, such as various fruit pulps and fruit juices, but other types of food, especially foods with certain medicinal value, are difficult to be used properly. added in the form of jelly

Method used

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  • Haw and white fungus jelly

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] The invention relates to a hawthorn white fungus jelly, which is composed of hawthorn white fungus water, edible gelatin powder and white sugar. Wherein the hawthorn white fungus water is obtained by mixing and boiling hawthorn water and white fungus according to the raw material weight ratio of 4:100 and then filtering; the hawthorn water is obtained by mixing and boiling hawthorn slices and water according to the raw material weight ratio of 3:100; The addition amount of the edible gelatin powder is 5% of the total amount of the hawthorn tremella water; the addition amount of the white granulated sugar is 5% of the total amount of the hawthorn tremella water.

[0015] Preparation:

[0016] 1) Selection of raw materials: Select good quality white fungus and hawthorn slices from the market. Tremella chooses large and loose ears, thick ear flesh, white or slightly yellowish color, and no black spots or impurities on the pedicle. For hawthorn slices, the skin color is b...

Embodiment 2

[0029] A hawthorn white fungus jelly, which is composed of hawthorn white fungus water, edible gelatin powder and white sugar, the preparation method is the same as that of Example 1, and the finished product of Example 2 is finally prepared. Wherein the hawthorn white fungus water is obtained by mixing and boiling hawthorn water and white fungus according to the weight ratio of raw materials of 5:100 and then filtering; The addition amount of the edible gelatin powder is 5% of the total amount of the hawthorn tremella water; the addition amount of the white granulated sugar is 5% of the total amount of the hawthorn tremella water.

Embodiment 3

[0031] A hawthorn white fungus jelly, which is composed of hawthorn white fungus water, edible gelatin powder and white sugar, the preparation method is the same as that of Example 1, and the finished product of Example 3 is finally prepared. Wherein the hawthorn white fungus water is obtained by mixing and boiling the hawthorn water and the white fungus according to the weight ratio of raw materials of 4.5:100 and then filtering; The addition amount of the edible gelatin powder is 5% of the total amount of the hawthorn tremella water; the addition amount of the white granulated sugar is 5% of the total amount of the hawthorn tremella water.

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PUM

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Abstract

The invention discloses haw and white fungus jelly. The haw and white fungus jelly consists of haw and white fungus water, edible gelatine powder and white granulated sugar. According to the haw and white fungus jelly disclosed by the invention, white funguses having various health-care functions and haws having functions of stimulating the appetite and promoting digestion are selected for use, so that the haw and white fungus jelly is different from the existing jelly which mainly has the taste of fruits in the market, the haw and white fungus jelly is made through decoction and taking the haw and white fungus water, and a novel healthy food is provided for vast consumers. The jelly is unique in flavor, besides, the processing and utilizing range of the white funguses is expanded, and increment of the economic value of the white funguses is facilitated. The compounding ratio of raw materials in the haw and white fungus jelly is determined through experiment, so that the mouth feel and the flavor of the jelly are improved, and the jelly is rich in various nutrient components of the white funguses and does not have the flavor of medical food materials.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a hawthorn tremella jelly. Background technique [0002] The variety of snacks currently on the market has dazzled consumers, and jelly, as a common snack, is deeply loved by people. The jelly is convenient to eat, has a good taste, and has a variety of tastes, but its nutritional value is very low. Some unscrupulous manufacturers even add inferior flavors and pigments to the jelly. [0003] For avoiding that long-term consumption of jelly is not conducive to health, some foods with certain nutritional value have been added in jelly, such as various fruit pulps and fruit juices, but other types of food, especially foods with certain medicinal value, are difficult to be used properly. in the form of jelly. [0004] Tremella is rich in nutrition and delicious in taste. It is not only an edible fungus with high nutritional value, but also a medicinal fungus with high medicinal value...

Claims

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Application Information

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IPC IPC(8): A23L21/15A23L33/00
CPCA23L21/15A23L33/00
Inventor 萧洪东胡文娥郑瀚升温玉辉文锦欢
Owner FOSHAN UNIVERSITY