Malus melliana fruit flavored diverseleaf fig fruit soft candy
A technology of lingonberry fruit and milk berry, which is applied in confectionary, confectionery industry, and sugar-containing food ingredients, etc., to achieve the effects of easy realization, pleasant aroma, and improvement of weak spleen and stomach
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Embodiment 1
[0022] Example 1, a kind of milk berry jelly with the flavor of lingonberry, which is made by the following steps:
[0023] A. Pretreatment of Jasmine fruit: Take an appropriate amount of fresh Lino fruit, peel and remove the core, cut into thin slices, put it into a pot, add an appropriate amount of water, cook until the pulp becomes soft, and pour it into a continuous spiral with a 120 mesh sieve Squeeze with a press to make Ringo juice;
[0024] B. Milk berry pretreatment: select fresh milk berries with complete skin, wash them, add 0.4% cellulase and 0.2% pectinase by weight of the milk berries, heat to 40°C, keep for about 30 minutes, then put in 120 Sieve continuous screw press to produce enzymatic hydrolyzed milk pulp juice;
[0025] C. Pretreatment of Chinese herbal medicines: Take 38% of the Chinese herbal medicines Qingtiankui and 62% of the glutinous rice rattan by weight, add honey water 12 times the weight of the raw Chinese herbal medicines, soak for 2 hours,...
Embodiment 2
[0031] Example 2, a kind of milk berry jelly with the flavor of lingonberry, made by the following steps:
[0032] A. Pretreatment of Jasmine fruit: Take an appropriate amount of fresh Lino fruit, peel and remove the core, cut into thin slices, put it into a pot, add an appropriate amount of water, cook until the pulp becomes soft, and pour it into a continuous spiral with a 120 mesh sieve Squeeze with a press to make Ringo juice;
[0033] B. Milk berry pretreatment: select fresh milk berries with complete skin, wash them, add 0.3% cellulase and 0.4% pectinase by weight of the milk berries, heat to 42°C, keep for about 35 minutes, then put in 120 Sieve continuous screw press to produce enzymatic hydrolyzed milk pulp juice;
[0034] C. Pretreatment of Chinese herbal medicines: Take 12% of Chinese medicinal materials Qingtiankuai, 19% of glutinous rice vine, 27% of cowpea, 24% of guava, and 18% of fenugreek by weight, add honey water 10 times the weight of raw Chinese medici...
Embodiment 3
[0045] Example 3, a kind of milk berry jelly with the flavor of lingonberry, made by the following steps:
[0046] A. Pretreatment of Jasmine fruit: take an appropriate amount of fresh Lino fruit, peel and remove the core, cut into thin slices, put it into a pot, add an appropriate amount of water, cook until the pulp becomes soft, and pour it into a continuous spiral with a 100-mesh sieve Squeeze with a press to make Ringo juice;
[0047] B. Milk berry pretreatment: select fresh milk berries with complete skin, wash them, add 0.5% cellulase and 0.3% pectinase by weight of the milk berries, heat to 40°C, keep for about 40 minutes, then put in 100 Sieve continuous screw press to produce enzymatic hydrolyzed milk pulp juice;
[0048] C. Pretreatment of Chinese medicinal materials: Take 8% of Chinese medicinal materials Qingtiankui, 15% of glutinous rice vine, 23% of cowpea, 19% of guava, 13% of fenugreek vine, 10% of syringa sagera, 12% of red rafter root in proportion by we...
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