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
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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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