Lucid ganoderma-Momordica grosvenori jelly and preparation method thereof
A technology of Luo Han Guo and Ganoderma lucidum is applied in the direction of food ingredients as taste modifiers, food ingredients as odor modifiers, food ingredients as taste modifiers, etc., which can solve problems such as bad aftertaste and deep color, and achieve enhanced bleeding stability. , bright color, unique flavor effect
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Example Embodiment
[0036] Example 1:
[0037] Raw material ratio:
[0038] 40 parts of fresh osmanthus, 80 parts of fresh mangosteen, 15 parts of Ganoderma lucidum, 8 parts of licorice, 60 parts of xylitol, 40 parts of high maltose, 20 parts of trehalose, 8 parts of sodium dihydrogen phosphate, 7 parts of carrageenan, 5 parts of konjac gum , Locust bean gum 3 parts, sucralose 0.25 parts, stevioside 0.2 parts.
[0039] The preparation process includes the following steps:
[0040] a) Take fresh sweet-scented osmanthus, remove impurities, wash, use the four-stage drying method of heat pump dryer to make the water content reach 15-20%, and collect condensed water, namely sweet-scented osmanthus dew; the process parameters of the heat pump drying are: The first stage, the temperature is 40~45℃, the humidity is 55~60%, and the drying time is 2.5~3h; the second stage, the temperature is 45~50℃, the humidity is 45~50%, and the drying time is 2.5~3h; the third stage, the temperature is 50 ~55℃, humidity 30~35...
Example Embodiment
[0048] Example 2:
[0049] Raw material ratio:
[0050] 40 parts of fresh osmanthus, 70 parts of fresh Luo Han Guo, 25 parts of Ganoderma lucidum, 8 parts of licorice, 60 parts of xylitol, 40 parts of high maltose, 20 parts of trehalose, 8 parts of sodium dihydrogen phosphate, 7 parts of carrageenan, 5 parts of konjac gum , Locust bean gum 3 parts, sucralose 0.25 parts, stevioside 0.2 parts.
[0051] The remaining steps are the same as in Example 1.
Example Embodiment
[0052] Example 3:
[0053] Raw material ratio:
[0054] 40 parts of fresh osmanthus, 80 parts of fresh Luo Han Guo, 15 parts of Ganoderma lucidum, 8 parts of licorice, 70 parts of xylitol, 30 parts of high maltose, 25 parts of trehalose, 4 parts of sodium dihydrogen phosphate, 7 parts of carrageenan, 5 parts of konjac gum , Locust bean gum 3 parts, sucralose 0.25 parts, stevioside 0.2 parts.
[0055] The remaining steps are the same as in Example 1.
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