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Litsea cubeba jelly and preparation method thereof

A technology of fenugreek seeds and jelly, applied in the functions of food ingredients, food ingredients containing natural extracts, food science and other directions, can solve the problems of children's health effects, turbidity of jelly products, affecting visual effects, etc., to improve food accumulation Phenomenon, high solubility, high extraction efficiency

Pending Publication Date: 2021-01-15
FUJIAN NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] As a kind of snack that is popular among teenagers and children in today's life, jelly has a variety of varieties and different tastes. It always occupies a place among the foods that the public loves, but most of them are only used as snacks and have no other additional effects.
Moreover, the jellies currently on the market generally use chemical extracts such as carrageenan, agar, and edible gelatin as gelling agents, and contain additives such as pigments, essences, sweeteners, and preservatives. Health effects, and its production method is also more complicated
There are also plant colloids such as konjac flour used as gelling agents in the prior art. However, plant colloids such as konjac flour will remain in a small amount of insoluble starch or other suspended small particle impurities in the production process. These insoluble starch or suspended small particles Impurities will bring turbidity to jelly products to a certain extent and affect the visual effect

Method used

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  • Litsea cubeba jelly and preparation method thereof
  • Litsea cubeba jelly and preparation method thereof
  • Litsea cubeba jelly and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A litsea cubeba jelly is made from the following raw materials in parts by weight: 800 parts of purified water, 50 parts of water-soluble litsea cubeba essential oil, 250 parts of fresh orange juice, 30 parts of fresh hawthorn, 40 parts of white jelly powder, 40 parts of honey, 25 parts of white sugar and 0.3 parts of citric acid.

[0034] A preparation method of litsea cubeba jelly, specifically comprising the following steps:

[0035] S1. Remove impurities from the fresh hawthorn and wash it with salt water. Crush it and pour it into pure water to decoct on low heat until the remaining 1 / 2 of the original pure water in the pot ends. When the temperature of the extract in the pot cools down to 30°C Filter it until it is clear, add fresh orange juice, citric acid and white sugar and stir well to form a reserve liquid;

[0036] S2. Melt the white jelly powder with cold water, mix it with the reserve liquid prepared in S1, and then boil it for 10 minutes; wait for the mi...

Embodiment 2

[0051] A litsea cubeba jelly is made from the following raw materials in parts by weight: 800 parts of purified water, 70 parts of water-soluble litsea cubeba essential oil, 200 parts of fresh orange juice, 50 parts of fresh hawthorn, 60 parts of white jelly powder, 50 parts of honey, 20 parts white sugar.

[0052] A preparation method of litsea cubeba jelly, specifically comprising the following steps:

[0053] S1. Remove impurities from the fresh hawthorn and wash it with salt water. Crush it and pour it into pure water to decoct on low heat until the remaining 1 / 3 of the original pure water in the pot ends. When the temperature of the extract in the pot cools down to 40°C Filter it until it is clear, add fresh orange juice, citric acid and white sugar and stir well to form a reserve liquid;

[0054] S2. Melt the white jelly powder with cold water, mix it with the reserve liquid prepared in S1, and then boil it for 5 minutes; wait for the mixture liquid to cool down to 55°C...

Embodiment 3

[0069] A litsea cubeba jelly is made from the following raw materials in parts by weight: 1000 parts of purified water, 50 parts of water-soluble litsea cubeba essential oil, 220 parts of fresh orange juice, 40 parts of fresh hawthorn, 50 parts of white jelly powder, 40 parts of honey, 30 parts of white sugar and 0.2 parts of citric acid.

[0070] A preparation method of litsea cubeba jelly, specifically comprising the following steps:

[0071] S1. Remove impurities from the fresh hawthorn and wash it with salt water. Crush it and pour it into pure water to decoct on low heat until the remaining 1 / 2 of the original pure water in the pot ends. When the temperature of the extract in the pot cools down to 35°C Filter it until it is clear, add fresh orange juice, citric acid and white sugar and stir well to form a reserve liquid;

[0072] S2. Melt the white jelly powder with cold water, mix it with the reserve liquid prepared in S1, and then boil it for 8 minutes; wait for the mi...

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Abstract

The invention relates to litsea cubeba jelly and a preparation method thereof. The jelly is mainly prepared from the following raw materials in parts by weight: 800-1200 parts of purified water, 50-70parts of fresh litsea cubeba fruits, 200-300 parts of fresh orange juice, 30-50 parts of fresh haws, 40-60 parts of white bean jelly, 35-50 parts of honey, 20-30 parts of white granulated sugar and 0.1-0.3 part of citric acid. The fresh litsea cubeba fruits, the orange juice and the fresh haws are selected as main raw materials, so that the litsea cubeba jelly is simple to prepare, suitable for being made at home, soft and smooth in finished product, sour, sweet and delicious, and one of the favorite taste of the public. The litsea cubeba and the haws have the effects of appetizing and helping digestion, the appetite of people can be enhanced, the phenomenon of food retention of children at night can be improved, besides, the litsea cubeba can prevent flu and has the disinsection effect,and parasites in intestines and stomachs of human bodies such as ascaris can be killed.

Description

technical field [0001] The invention relates to a litsea cubeba jelly and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Litsea Cubeba, also known as Litsea Cubeba and Litsea Cubeba, belongs to Lauraceae. Litsea cubeba fruit is fragrant, pure, unique in flavor and rich in various trace elements such as selenium and zinc, which is of great benefit to the human body. The fruit is used as medicine, called "Bicheng eggplant", which can cure stomach cold pain and schistosomiasis. It is now mainly used to extract essential oil and kernel oil, and its application in the food field is relatively narrow, so its application in the food field needs to be further developed to improve its added value and economic benefits. [0003] As a kind of snack that is popular among teenagers and children in today's life, jelly has a variety of varieties and different tastes. It always occupies a place among the foods that the publ...

Claims

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Application Information

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IPC IPC(8): A23L21/15A23L29/206A23L33/105
CPCA23L21/15A23L29/206A23L33/105A23V2002/00A23V2200/32A23V2200/30A23V2250/21
Inventor 游瑞云王浩楠王文荣王梦茵何建宇黄倩
Owner FUJIAN NORMAL UNIV
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