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Cortex Moutan jelly and preparation method thereof

A technology of paeonol and jelly, which is applied in the food field, can solve problems such as unfavorable health and single jelly components, and achieve the effects of increasing human immunity, improving human health, and good medicinal health care value

Inactive Publication Date: 2013-11-13
LIM KUM KEE FOODSTUFF CO LTD ANHUI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

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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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Danpi jelly is characterized in that the weight parts of its raw materials are: 900 parts of pure water, 25 parts of gelatin, 45 parts of honey, 15 parts of xylitol, 7 parts of betel leaves, 5 parts of paeonol, 5 parts of light bamboo leaves, 5 parts of sealwort, 3 parts of fried sesame, 3 parts of sunflower seed, 12 parts of fried millet with lotus leaf juice, 10 parts of green pepper, 10 parts of tomato, 8 parts of purslane, 10 parts of wax gourd, 1 part of Jiaogulan extract, food coloring, Appropriate amount of potassium sorbate.

[0019] The preparation method comprises the following steps:

[0020] (1) After soaking the fried millet in lotus leaf juice for 1-2 days, add wax gourd and water to grind, boil for 10-20 minutes, and filter to filtrate A;

[0021] (2) Add water to decoct betel leaves, paeonol cortex, light bamboo leaves and sealwort, and combine the decoctions to obtain filtrate B;

[0022] (3) Grind fried sesame seeds and sunflower seeds, add water to ...

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PUM

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Abstract

The invention discloses a Cortex Moutan jelly and a preparation method of the Cortex Moutan jelly. The Cortex Moutan jelly comprises the following materials by weight: 900-1,000 parts of purified water, 20-40 parts of gelatin, 10-20 parts of agar, 40-55 parts of honey, 13-18 parts of xylitol, 6-8 parts of folium trichosanthis, 5-6 parts of cortex moutan, 5-6 parts of folium bambusae, 5-6 parts of rhizoma polygonati, 3-5 parts of stir-fried semen sesami, 3-5 parts of sunflower seed kernel, 8-10 parts of fructus capsici, 8-10 parts of tomato, 8-10 parts of herba portulacae, 10-12 parts of millet stir-fried with lotus leaf juice, 10-12 parts of fructus benincasae (white gourd), 1-2 parts of herba gynostemmatis extract, and appropriate amount of edible pigment and potassium sorbate. The Cortex Moutan jelly takes gelatin and agar as a gelling agent, contains collagen component while becomes soft and palatable, has smooth mouth feeling, and is dissolved while chewing to avoid suffocation accident. Besides the taste of conventional jelly, the Cortex Moutan jelly also has effects of promoting health and accelerating children growth, and has no side effects after long-term service.

Description

technical field [0001] The invention relates to paeonol jelly and a preparation method thereof, belonging to the field of food. 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. Contents of the invention [0003] The invention provides a paeonol jelly and a preparation method thereof. [0004] In order to achieve the above object, the present invention adopts the following technical solutions: [0005] A paeonol jelly is characterized in that the parts by weight of its raw materials are: 900-1000 parts of pure water, 20-40 parts of ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/06A23L1/09A23L21/10
Inventor 林明传
Owner LIM KUM KEE FOODSTUFF CO LTD ANHUI
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