Cherry jelly

A technology of cherries and jelly, which is applied to the functions of food ingredients, food science, applications, etc. It can solve the problems of no nutritional value, uncertainty, inconvenience, etc., to meet market demand, apply to a wide range of people, and prevent arteriosclerosis.

Inactive Publication Date: 2018-06-22
林锡祥
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the jellies on the market contain food additives, and some even use flavors and pigments instead of pulp, which has no nutritional value, and it is uncertain whether the quality of the jelly produced can meet the standard requirements. Therefore, using this type of compound glue It is not convenient to make jelly with jelly powder

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] A cherry jelly, which consists of the following raw materials in parts by weight: 30 parts of cherry fructose, 8 parts of peaches, 3 parts of sugar alcohol, 3 parts of carrageenan, 2 parts of konjac powder, 5 parts of green juice powder, 11 parts of honey, and 10 parts of milk 1 part, 1 part of seaweed gel, 1 part of probiotics, 20 parts of water.

Embodiment 2

[0014] A cherry jelly, which consists of the following raw materials in parts by weight: 35 parts of cherry fructose, 9 parts of peaches, 5 parts of sugar alcohol, 4 parts of carrageenan, 3 parts of konjac powder, 6 parts of green juice powder, 15 parts of honey, and 14 parts of milk 2 parts, 2 parts of seaweed gel, 2 parts of probiotics, 30 parts of water.

Embodiment 3

[0016] A cherry jelly, which consists of the following raw materials in parts by weight: 40 parts of cherry fructose, 10 parts of peaches, 7 parts of sugar alcohol, 5 parts of carrageenan, 4 parts of konjac powder, 7 parts of green juice powder, 19 parts of honey, and 18 parts of milk 3 parts of seaweed gel, 3 parts of probiotics, 40 parts of water.

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PUM

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Abstract

The invention provides cherry jelly. The cherry jelly consists of the following raw materials in parts by weight: 30-40 parts of cherry levulose, 8-10 parts of honey peaches, 3-7 parts of sugar alcohol, 3-5 parts of carrageenin, 2-4 parts of konjaku flour, 5-7 parts of green juice powder, 11-19 parts of honey, 10-18 parts of milk, 1-3 parts of algae colloid, 1-3 parts of probiotics, and 20-40 parts of water. The cherry jelly is light yellow and uniform in color, flexible, and sweet and soft in mouth feel, has typical cherry fragrance, has the efficacy of nourishing the liver and the kidney, preventing angiosclerosis, preventing and treating tumors and the like, is a healthy good, is suitable for vast crowds and meets market demands.

Description

technical field [0001] The invention relates to the field of jelly, in particular to a cherry jelly. Background technique [0002] Jelly, also known as jelly, is a small snack food in semi-solid shape, made of edible gelatin, water, sugar, and fruit juice. It has a crystal appearance, bright color, and soft and smooth taste. At the same time, it is also a healthy food with low calorie and high dietary fiber, which is very popular among people. However, most of the jellies on the market contain food additives, and some even use flavors and pigments instead of pulp, which has no nutritional value, and it is uncertain whether the quality of the jelly produced can meet the standard requirements. Therefore, using this type of compound glue Jelly powder is not convenient for making jelly. Contents of the invention [0003] The object of the present invention is to overcome the deficiencies of the prior art, and provide a cherry jelly, which has light yellow uniform color, elas...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/10A23L33/00
CPCA23L21/10A23L33/00A23V2002/00A23V2200/30A23V2200/308A23V2200/326
Inventor 林锡祥
Owner 林锡祥
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