Gynostemma pentaphyllum paste juice jelly
A technology of Gynostemma pentaphyllum and jelly, applied in the fields of application, food preparation, food science, etc., to achieve the effects of sweetness in bitterness, improvement of immunity, and unique flavor
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Embodiment Construction
[0011] Gynostemma pentaphyllum paste juice jelly, which is composed of 20% Gynostemma pentaphyllum paste juice, 20% rock sugar, 0.7% carrageenan, 0.15% citric acid and 59.15% water.
[0012] The preparation method of Gynostemma jelly paste juice: 1. Making jelly bottom material: put water, carrageenan and sugar in the pot, and stir while heating until the carrageenan is boiled; 2. Add Gynostemma pentaphyllum paste juice, heat to boil, stir and mix thoroughly Let cool; 3. Pour the above semi-finished products into jelly molds to cool.
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com