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Camellia colla corii asini jujubes and making method

A technology of camellia flower and donkey-hide gelatin date is applied in confectionery, confectionery industry, function of food ingredients, etc. to achieve the effects of regulating endocrine, sweet taste and simple processing method.

Inactive Publication Date: 2019-02-01
南通三观文化发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the continuous improvement of people's living standards, the requirements for food taste and nutrition are also gradually increasing. Favored by consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0013] A camellia donkey-hide gelatin jujube, which is composed of the following raw materials in parts by weight: 80 parts of fresh jujube, 20 parts of camellia, 20 parts of donkey-hide gelatin, 30 parts of maltose, 40 parts of white sugar, 15 parts of honey, 5 parts of wolfberry, 2 parts of angelica, and 15 parts of water .

[0014] The steps are:

[0015] 1) Wash the fresh jujube with water and remove the core;

[0016] 2) the camellia is dried and set aside;

[0017] 3) Angelica and wolfberry were boiled with water for 20 minutes, filtered, and the filtrate was concentrated to 20% of the original volume to obtain a concentrated solution;

[0018] 4) Add donkey-hide gelatin, maltose, white granulated sugar and honey to the concentrated solution obtained in step 3), heat, melt into sugar solution, and then add step 1),

[0019] Then mix the camellia flower well and stir evenly, boil it over high heat, and stir it, when the fresh jujube is boiled until it becomes soft and ...

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Abstract

The invention provides camellia colla corii asini jujubes and a making method. The camellia colla corii asini jujubes consist of the following raw materials in parts by weight: 80-150 parts of fresh jujubes, 20-30 parts of camellia, 20-30 parts of colla corii asini, 30-40 parts of malt sugar, 40-50 parts of white granulated sugar, 15-20 parts of honey, 5-6 parts of Chinese wolfberry fruits, 2-3 parts of radix angelicae sinensis and 15-25 parts of water. The camellia colla corii asini jujubes disclosed by the invention are simple in the processing method; the honey is added, so that the camellia colla corii asini jujubes are sweet in taste and can maintain beauty and keep young; and particularly the components of the camellia, the Chinese wolfberry fruits, the radix angelicae sinensis and the like are added, so that the camellia colla corii asini jujubes are richer in nutrition. Besides, the camellia colla corii asini jujubes have the effects of refreshing oneself, clearing away fire, promoting digestion, adjusting endocrine and moistening skin color.

Description

technical field [0001] The invention belongs to the technical field of food, and relates to a camellia donkey-hide gelatin jujube and a preparation method. technical background [0002] With the continuous improvement of people's living standards, the requirements for food taste and nutrition are also gradually increasing. Favored by consumers. Contents of the invention [0003] The object of the present invention is to provide a kind of camellia donkey-hide gelatin jujube and a preparation method of camellia donkey-hide gelatin jujube in order to address the deficiencies in the prior art. [0004] The present invention is achieved through the following technical solutions: a camellia donkey-hide gelatin jujube and its preparation method are composed of the following raw materials in parts by weight: 80-150 parts of fresh jujube, 20-30 parts of camellia, 20-30 parts of donkey-hide gelatin, 30-40 parts of maltose, 40-50 parts of white sugar, 15-20 parts of honey, 5-6 part...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/36
CPCA23G3/48A23G3/36A23G3/364A23V2002/00A23V2200/318A23V2200/30A23V2250/21
Inventor 王振华
Owner 南通三观文化发展有限公司
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