Bulbus fritillariae cirrhosae-mulberry leaf-chrysanthemum health care fruit jelly

Abstract

The invention relates to a formula and production process of a bulbus fritillariae cirrhosae-mulberry leaf-chrysanthemum health care fruit jelly. The formula of the health care fruit jelly comprises the following components in percentage by weight: 3-4.5% of bulbus fritillariae cirrhosae, 1.5-2.5% of mulberry leaf juice, 1-1.5% of chrysanthemum, 1-1.5% of almond, 4.5-6% of milk powder, 8-10% of white granulated sugar, 10-13% of honey, 0.5-0.7% of carrageenan, 0.04% of flavouring agent, 0.15% of citric acid and the balance of magnetized water. The preparation method of the fruit jelly comprises the following steps of: 1) firstly preparing mulberry leaf-chrysanthemum extracted juice; 2) dry-mixing 1-1.5% of almond powder, 3-4.5% of bulbus fritillariae cirrhosae, 8-10% of white granulated sugar, 4.5-6% of milk powder and 0.5-0.7% of carrageenan, and adding the mixture into one half of the magnetized water; 3) soaking, and then adding the rest of the magnetized water until 100% of the formula is reached; 4) heating and boiling; 5) adding the mulberry leaf-chrysanthemum extracted juice and 10-13% of honey, and then boiling; 6) filtering; 7) adding 0.15% of citric acid and 0.04% of flavouring agent; 8) sterilizing; and 9) forming a finished product.

Description

technical field [0001] The invention relates to a formula and a manufacturing process of a jelly with a health-care effect, in particular to a formula and a manufacturing process of a fritillaria mulberry leaf chrysanthemum health-care jelly. Background technique [0002] Jelly is a Western sweet that is semi-solid and made from edible gelatin with water, sugar, and fruit juice. The main ingredients of jelly are water and carrageenan. Carrageenan is a kind of dietary fiber, which is beneficial to human intestinal function. Jelly manufacturers will add a small amount of fruit juice and fruit pulp to the jelly, and some brands of jelly have pulp directly taken from the fruit, although these juices The pulp has certain nutrients, but its nutritional content is much lower than that of eating fruits directly. In addition, jelly manufacturers will also add some nutritional enhancers, such as Vc and calcium lactate, to the jelly to improve the nutritional value of the jelly. [...

AI Technical Summary

Problems solved by technology

[0003] Flavors are divided into yellow peach and peach pulp jelly, orange flavor jelly, tangerine pulp jelly, lemon flavor jelly, pulp yogurt jelly, fruit juice jelly, grape flavor jelly, pineapple flavor jelly, mango flavor pudding, aloe lychee Flavored coconut jelly, lychee-flavored pudding, apple-flavored jelly, assorted flavored jelly... The purpose is to meet the changing taste needs of children, teenagers and some adults who like jelly; A jelly that meets the changing taste needs of children and can meet the needs of modern health care life