Poria cocos and cow milk jelly and preparation method thereof
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A technology of poria cocos and jelly, which is applied in the direction of food ingredients as emulsifiers, food ingredients as taste improvers, and functions of food ingredients. Appetite effect
Inactive Publication Date: 2021-05-07
HUNAN BUTIAN PHARMA
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Abstract
Description
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Problems solved by technology
It is loved by teenagers and children, but the existing jelly has a single component, and children eat it for a long time, which is not conducive to their health. At present, there is no jelly with rich nutrition and good health care effect on the market.
Method used
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Embodiment 1
[0019] Embodiment 1, a kind of Poria cocos milk jelly, comprises the raw material of following weight portion: Milk powder 20-30 parts, Poria cocos 10-20 parts, white granulated sugar 13-16 parts, agar 10-30 parts, gelatin 40-60 parts, konjac 10-30 parts of glue, 5-15 parts of pectin, 2-3 parts of modified starch, 1-1.5 parts of emulsifier and 0.1-0.2 parts of preservative.
Embodiment 2
[0020] Embodiment two, a kind of Poria cocos milk jelly, comprises the raw material of following parts by weight: 25 parts of milk powder, 15 parts of Poria cocos, 15 parts of white granulated sugar, 20 parts of agar, 50 parts of gelatin, 20 parts of konjac gum, 10 parts of pectin, denatured 2.5 parts of starch, 1 part of emulsifier and 0.1 part of preservative. In the preferred embodiment 2 of the present invention, the mouthfeel is smooth, invigorates the stomach and spleen, and promotes appetite.
[0021] The emulsifier includes at least one of mono-, diglycerin fatty acid ester or polyglycerol fatty acid ester, and the emulsifier is added to improve the stability of the emulsion.
[0022] Potassium sorbate is used as preservative, which can prevent microbial activity and prevent food from spoilage.
[0023] Agar has coagulation and stability, and can be used as a thickener, coagulant, suspending agent, emulsifier, preservative and stabilizer.
[0024] Gelatin belongs to ...
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Abstract
The invention provides poria cocos and cow milk jelly and a preparation method thereof. The poria cocos and cow milk jelly comprises the following raw materials in parts by weight of 20-30 parts of milk powder, 10-20 parts of poria cocos, 13-16 parts of white granulated sugar, 10-30 parts of agar, 40-60 parts of gelatin, 10-30 parts of konjac glucomannan, 5-15 parts of pectin, 2-3 parts of modified starch, 1-1.5 parts of an emulsifier and 0.1-0.2 part of a preservative. Compared with the prior art, the poria cocos and cow milk jelly provided by the invention is soft and delicious, smooth in mouth, and capable of invigorating stomach and spleen and promoting appetite.
Description
technical field [0001] The invention relates to the field of health product production, in particular to a Poria cocos milk jelly and a preparation method thereof. Background technique [0002] Jelly is a Western sweet that is semi-solid and made from edible gelatin with water, sugar, and fruit juice. Also known as jelly, it has crystal appearance, bright color and soft taste. Be subject to liking of teenagers and children, but existing jelly component is single, and children eat for a long time, is unfavorable for health, also does not have a kind of jelly that is rich in nutrition, has better health-care effect to come out on the market at present. [0003] Therefore, be necessary to provide a kind of novel Poria cocos milk jelly and preparation method thereof, to overcome above-mentioned defect. Contents of the invention [0004] The object of the present invention is to provide a novel Poria cocos milk jelly, which is soft and delicious, lubricated in the mouth, invi...
Claims
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Application Information
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