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Fresh flower jelly

A technology for jelly and flowers, applied in the directions of food ingredients, functions of food ingredients, food ingredients containing natural extracts, etc., can solve the problem of rare jelly, etc., and achieve the effects of scientific formula, high nutritional value, and sweet and fragrant taste.

Inactive Publication Date: 2021-04-23
李红光
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] There are a variety of jellies on the market, but there are not many jellies that contain honeysuckle, cauliflower, chrysanthemum, lily, Sophora japonica, Codonopsis, Ophiopogon japonicus, honey, mung bean, and have the effects of clearing away heat, detoxification, inflammation, and heat. See

Method used

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Examples

Experimental program
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Effect test

Embodiment

[0009] A flower jelly, characterized in that it is composed of the following raw materials in parts by weight: 3 kilograms of honeysuckle, 3 kilograms of cauliflower, 3 kilograms of chrysanthemum, 3 kilograms of lily, 3 kilograms of Sophora japonica, 4 kilograms of Codonopsis radix, 4 kilograms of Ophiopogon japonicus, 3 kg of honey, 15 kg of mung beans, 18 kg of white sugar, and 5 kg of edible gelatin. The production steps are as follows: soak edible gelatin in cold water for 10 minutes, then soak in hot water at 100°C to completely melt the edible gelatin, stir evenly to obtain melted edible gelatin, put it in a cool place indoors, and set aside; mix honey, Dissolve white granulated sugar in hot water at 100°C to obtain sugar water, and set aside; grind honeysuckle, cauliflower, chrysanthemum, lily, and Sophora japonica, and pass through a 200-mesh sieve to obtain Chinese medicine powder, set aside; separate Codonopsis radix, Ophiopogon japonicus, and mung beans Cleaning and...

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PUM

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Abstract

The invention disclose fresh flower jelly, and relates to the technical field of food formulas. The fresh flower jelly is characterized by being prepared from the following raw materials, by weight, 3 parts of honeysuckle flowers, 3 parts of sonchus brachyotus flowers, 3 parts of chrysanthemum flowers, 3 parts of lily flowers, 3 parts of flos sophorae, 4 parts of codonopsis pilosula, 4 parts of radix ophiopogonis, 3 parts of honey, 15 parts of mung beans, 18 parts of white granulated sugar and 5 parts of edible gelatin. The fresh flower jelly has the beneficial effect that a formula is scientific, reasonable and novel, and the jelly has high nutritional value and sweet fragrance taste, and has the effects of clearing away heat and toxic materials, diminishing inflammation and dispelling summer heat.

Description

technical field [0001] The invention belongs to the technical field of food formula, in particular to a flower jelly. Background technique [0002] There are a variety of jellies on the market, but there are not many jellies that contain honeysuckle, cauliflower, chrysanthemum, lily, Sophora japonica, Codonopsis radix, Ophiopogon japonicus, honey, mung bean, and have the effects of clearing away heat, detoxification, inflammation, and heat. See. Contents of the invention [0003] In order to overcome the above-mentioned problems, the present invention provides a flower jelly to make up for its shortcomings. [0004] The technical solution adopted by the present invention to solve the technical problems is: a fresh flower jelly, which is characterized in that it consists of the following raw materials in parts by weight: 3 parts of honeysuckle, 3 parts of cauliflower, 3 parts of chrysanthemum, 3 parts of lily, 3 parts of flowers, 4 parts of Codonopsis, 4 parts of Ophiopog...

Claims

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Application Information

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IPC IPC(8): A23L21/10A23L21/12A23L33/105A23L33/125A23L33/10C08B37/00
CPCA23L21/10A23L21/12A23L33/105A23L33/125A23L33/10C08B37/0003A23V2002/00A23V2200/30A23V2200/318A23V2200/3262A23V2200/314A23V2250/21A23V2250/51A23V2200/32A23V2250/5432
Inventor 李红光
Owner 李红光
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