55 results about "Star jelly" patented technology

A sobering-up jelly is prepared from edible fungus, pueraria root, haw, gelatinizing agent and water through pre-treating edible fungus 20-50 portions, pueraria root 10-40 portions and haw 10-30 portions, then boiling in three time quantity of water for 15 min, filtering, concentrating, and adding gelatinizing agent. Its advantages are agreeable taste, and low cost.

The invention relates to fast Mesona powder and a preparation method and application thereof. The invention adopts double-screw extrusion technology, market Mesona gum powder, starch and edible additives are mixed, water is added and the obtained mixture is evenly mixed, the obtained mixture is fully extruded and puffed by a double-screw extruder, and the obtained product is dried and crushed to obtain the fast Mesona powder. The fast Mesona powder can be instantly dissolved in hot water and warm water, no boiling is required, and the obtained hot fast Mesona powder solution can be used as Mesona tea for drinking and can be used as Mesona fruit jelly after the solution is solidified and shaped. Compared with the other processing technologies of Mesona powder, the production technology is simple, the yield is high, the energy consumption is low, the automation level is high, nearly no environmental pollution is caused during the processing, and the intelligent management and production of enterprises are facilitated. The product of the invention can satisfy the need of people in modern society and has the advantages of convenient use, high hygienic performance, high nutritional value, good taste and wide market prospect and economic benefit.

The invention relates to a jelly and process for preparing same, wherein the jelly is prepared from (by weight portions) saussurea involucrate fruit grout 90-110 parts, composite glue solution 90-110 parts, xylitol 15-25 parts, and lemon acid 0.3-0.5 part. The jelly is prepared into stramineus gelatin with sufficient nourishing ingredients.

The invention provides new-flavor cordyceps militaris jelly and a production method thereof. The new-flavor cordyceps militaris jelly comprises, by weight, 42-44 parts of purified water, 10 parts of white granulated sugar, 10 parts of fructose corn syrup, 34-36 parts of milk, 1.6 parts of jelly powder, 0.3 part of citric acid and 0.1 part of malic acid. The production method includes: well mixing the raw materials to obtain jelly gel, sterilizing, naturally cooling, inoculating the surface of the jelly gel with cordyceps militaris suspension, and fermenting; obtaining the cordyceps militaris jelly after mycelia grow on the surface of the jelly gel. The production method has the advantages that the method is unique, simple in process flow and low in cost, and the produced jelly is unique in taste and high in nutritional value.

The invention discloses a preparation method for novel jelly. The preparation method includes the following steps of 1, material taking, wherein raw materials are prepared according to a formula; 2, jelly cooking; 3, filtering, wherein cooked jelly water is directly filtered through a screen of 100 meshes to obtain a transparent clarified glycine solution, and then the transparent clarified glycine solution is pumped into a cooling pot through a pump; 4, cooling and blending; 5, filling, wherein the prepared jelly water is automatically pumped into a sealing machine material barrel from a storage pot, and cups are automatically filled with the jelly water to be full; 6, sealing, wherein the jelly cups full of the jelly water are subjected to reverse moulding and then subjected to heat sealing; 7, normal-pressure sterilization, wherein the jelly cups are sterilized in hot water at 82-85 DEG C; 8, cooling, wherein the sterilized jelly water is cooled through cold water so that the surface of jelly can be rapidly cooled to 35 DEG C or so; 9, drying; 10, product inspection; 11, packaging and encasing; 12, finished product warehousing. The prepared jelly has the advantages of being good in taste, low in calorie, healthy, harmless and the like.

The patent discloses a preparation method for a jelly added with gynura bicolor anthocyanin. The preparation method comprises the following steps of: preparing an anthocyanin aqueous extraction solution by utilizing gynura bicolor leaves as a main raw material, and regulating different proportions of auxiliary ingredients, so as to prepare healthy jellies different in color. The method is simple in preparation process; the product is beautiful in color and luster, novel in flavor, nutritional and healthy, and has commercial values; through only changing the addition amounts of the gynura bicolor anthocyanin, citric acid and malic acid, color changes from bluish violet to purple, amaranth, rose red, pink and jacinth; the gynura bicolor anthocyanin has an extraction ratio of 91.4%, is heat-proof and light-proof, nearly free from smell, clear and transparent, and is applicable to food production; and the prepared jelly contains no artificial colors and preservatives, is free from potential safety hazards, contains natural antibacterial ingredients, is long in storage time, further has the health protection effects of oxidation resistance and the like, and conforms to the demands of mass consumers for safety and healthcare effects of foods.

The invention relates to the technical field of foods, in particular to a fermented white fungus leaching solution, a preparation method thereof, and prepared jelly. The fermented white fungus leaching solution provided by the invention is rich in nutrition; and the prepared white fungus jelly is good in forming degree, easy to demould, fine and smooth when being put in mouths, and is flexible, natural, refreshing and prominent in delicately fragrant flavor of white funguses, wherein white funguses in the jelly are high in transparency and brilliant white, the jelly is uniform, consistent and transparent, free from visible impurities, moderate in chewy degree, and moderate in gelatiniform mouth feel,; and white fungus slices are fragrant, crisp and good in mouth feel.

The invention relates to sea cucumber jelly and a processing method thereof. The method comprises the following steps: mixing sugar, agar, dextrin and magnetized water in proportion, heating for dissolving, adding sea cucumbers, jujubes, quinoa, essence and vanillin, uniformly stirring to obtain a mixture, metering, filling a jelly cup, sealing, packaging, sterilizing, and cooling to obtain the finished sea cucumber jelly, wherein by weight percent, the sea cucumber jelly comprises the raw materials of 10-15% of the sea cucumbers, 5-10% of the jujubes, 15-20% of the quinoa, 20-30% of the sugar, 2-10% of the agar, 10-15% of dextrin, 0.01-0.03% of the essence, 0.01-0.04% of vanillin and the balance of the magnetized water. The method is advanced in technology, reasonable in process, feasible to carry out and suitable for industrialized production; the sea cucumber jelly processed by the method is crystal-clear in appearance, smooth in mouth feel, easy to store, convenient to eat and capable of balancing and replenishing nutrition of a human body, restoring constitution and improving immunity.

The present invention discloses a natural royal jelly production processing technology which is composed of the following steps: 1) royal jelly thawing: putting that very day achieved and frozen royal jelly into a defrosting room for thawing, at the same time turning on ultraviolet lamps in the defrosting room to conduct sterilization for the royal jelly, turning off the ultraviolet lamps after some time and preparing the sterilized royal jelly for the next step; 2) filtering: putting the thawed royal jelly into a filter and filtering the bees, insects and other impurities in the royal jelly; 3) filling: putting the cleaned and washed royal jelly container device into a bottle baking machine for drying, putting the royal jelly into a filling machine after cooling the container device to fill the royal jelly, and checking the sensory indicators, such as whether there are air bubbles, impurities and other foreign matter, of filled products at any time; 4) packaging; and 5) finished product storage. The royal jelly produced by the invention is pure natural royal jelly, contains no additives or sweeteners, and maintains nutrients in royal jelly. The processed royal jelly does not have to be stored in a storeroom under freezing conditions, but is filled into bottles or jelly cups, and thus is convenient to take and use.

The invention discloses a suspension method of granules in a suckable jelly and an application method of the suspension method in preparation of the jelly and relates to the field of food processing. The suspension method includes following steps: detecting sugar degree of a jelly material solution, adding the granules with mixing, performing a filling and sterilizing process and performing a cooling process. In the invention, granules in the jelly is distributed uniformly and suspended effectively with mouthfeel of the jelly being ensured meanwhile through control on the sugar degree of the granules added to the jelly material solution and through technologies including low-temperature inclined mixing and stirring, low-temperature filling and rolling-type cooling. Automatic addition of granules in different sizes can be achieved and especially problems of non-uniform suspension of large-size granules in the jelly, poor mouthfeel of the jelly or low automatic degree are solved.

The invention discloses jelly. The jelly is prepared from the following raw materials in percentages by mass: 2% of carrageenan, 2% of konjac glucomannan, 6% of compound pectin, 10-15% of white granulated sugar, 5-10% of syrup, 8% of an appetizing compound liquid, 3% of a thickening agent, 0.6-0.8% of citric acid and the balance of water. The invention further discloses a production process of thejelly. The production process comprises the following steps: preparing the appetizing compound liquid, preparing the compound pectin, preparing a jelly material liquid, carrying out filtering and cooling. According to the jelly disclosed by the invention, an appetizing mixed liquid is added into the formula and consists of herba dendrobii, sweet-scented osmanthus, radix codonopsis and black tea or green tea; the sweet-scented osmanthus is warm and spicy and has the effects of invigorating the stomach, reducing phlegm and the like; the black tea and the green tea have the effects of helping digestion and invigorating the stomach; meanwhile, the herba dendrobii and the radix codonopsis are added, and respectively have a cold property and a warm tonifying property, so that the herba dendrobii and the radix codonopsis are mutually neutralized to protect the spleen and stomach; and moreover, the herba dendrobii and the radix codonopsis have the effects of harmonizing the stomach and promoting the secretion of saliva or body fluid, and can be used for promoting gastric acid secretion and accelerating digestion.

The invention provides a jelly-like gel type composite low-temperature phase-change cold storage material. The jelly-like gel type composite low-temperature phase-change cold storage material is prepared from the following components in percentage by mass: 22 to 23 percent of sodium formate, 12 percent of potassium chloride, 0.4 percent of xanthan gum, 0.12 percent of nanometer titanium dioxide, 0.13 percent of lauryl sodium sulfate and the balance of distilled water. The invention also provides a preparation method of the low-temperature phase-change cold storage material. The phase change temperature of the material is -23.5 to -23.8 DEG C, and the latent heat is 220.7 to 235.7J / g. The jelly-like gel type composite low-temperature phase-change cold storage material is reversible in a phase change process, is in the form of jelly-like gel at room temperature, and can be prevented from leaking; required raw materials are stable in chemical properties, can be used for a long time, and are non-toxic, harmless, wide in sources and lower in cost, so that the cold storage material can be widely applied to the low temperature field.

The invention relates to the technical field of herbarium processing, and especially relates to a fresh herbarium and a preparation method thereof. The solid herbarium mainly adopts a colloidal substance to replace resin which is environmentally unfriendly and resistant to light in the prior art to serve as an embedding agent, and the embedding agent is preferably selected from carrageenan, pectin, aloe vera gel and jelly powder; antibacterial agents which are aloe extract and potassium sorbate are also added into the colloid; and the embedding agent is used for embedding the specimen plant, and then performing sealing and ultraviolet sterilization in order to achieve the effective sterilization effect, so a vacuum sterile state is formed in the specimen, specimen plants can be effectivelyprotected, and the light aging resistance effect can be achieved.

The invention discloses a food composition capable of relieving depression and a preparation method thereof. The food composition is prepared from the following components in parts by weight: 0.1 to 15 parts of casein hydrolyzed peptide, 0.01 to 1 part of a melissa officinalis extract, 0.01 to 1 part of a yellow chrysanthemum flower extract, 0.01 to 1 part of a radix valerianae extract, 0.01 to 1 part of a saffron crocus extract, 0.1 to 5 parts of a blueberry extract, 0.1 to 5 parts of a tremella fuciformis extract and 0.1 to 5 parts of a radix ginseng extract. The food composition can be prepared into tablets, oral liquid, powder and jelly by adding some adjuvants into the food composition. The traditional Chinese medicine with homology of medicine and food is combined with the raw materials of the modern new food technology, so that the food composition has the characteristics of multiple factors and multiple targets, is more targeted for treating or relieving depression, is safer to take and has no obvious toxic or side effect.

The invention discloses a processing technology of instant Chinese forest frog. The raw materials of the instant Chinese forest frog comprise dry rana japonica oil, lotus seeds, red dates, Chinese wolfberry, honey and honeysuckle powder. The preparation method comprises the following steps that the dry rana japonica oil is subjected to impurity removal and crushed into powder, water is added, ozone is introduced at the same time, dipping and soaking are carried out at 6-10 DEG C for 10-15 h, and dehydration and fishy smell removal are carried out; the lotus seeds, the red dates and the Chinese wolfberry are added into boiled water, cooking thoroughly, taking out and mashing are achieved, dry rana japonica oil powder is added, and the honey and honeysuckle flower powder are added while stirring; and the formed mixture is put into a jacketed kettle, 200-300 parts of water is added, heating is achieved to fully mix and dissolve, filtering is achieved to remove impurities when the water is concentrated to 30-40 times of the instant Chinese forest frog raw material, cooling and bottling are achieved, and sealing and sterilizing are achieved at high temperature to obtain the product. According to the processing technology of the instant Chinese forest frog, the problem of single eating method of wood frogs is solved, the Chinese forest frog food which is delicious in taste and rich in nutrition is provided, and the Chinese forest frog food is similar to jelly in mouth feel, rich in nutrition, fresh, cool and slightly sweet in the mouth feel and has a certain health-care effect.

The invention discloses a cough-preventing jelly which comprises the following components in parts by weight: 5 to 15 parts of honeysuckle superfine powder, 5 to 15 parts of almond superfine powder, 5 to 15 parts of fritillaria cirrhosa superfine powder, 80 to 240 parts of jelly powder, 6 to 18 parts of white granulated sugar, 2 to 6 parts of potassium sorbate, 70 to 210 parts of milk powder, 11 to 33 parts of citric acid, 0.00083 to 0.0025 parts of pigment and proper amount of water. The invention further discloses a preparation method of the cough-preventing jelly. The jelly is carried conveniently and is fresh, healthy and delicious as well as can be absorbed effectively. The jelly has the function of cough prevention.

The present invention provides a crystal mask prepared with jellyfish water. The crystal mask is made of jellyfish water, a film-forming substrate and a product preservative as raw materials. A preparation method of the mask is as follows: 1) extracting jellyfish water: taking fresh or frozen jellyfish, removing tentacles and endoderm, washing the jellyfish clean with purified water, crushing thewashed jellyfish, adding protease, conducting enzymatic reaction at 30-60 DEG C for 6-10 hours, conducting filtering to remove residues, and collecting a filtrate, namely extracted jellyfish water; and 2) preparing crystal mask: using the jellyfish water extracted in the step 1) as a water agent, adding a film-forming substrate and a product preservative, heating the mixture to 80-100 DEG C, stirring the mixture until completely dissolved, conducting heat-preservation still-putting at 80 DEG C and de-foaming, pouring the mixture into a mold when still hot, and after conducting cooling and molding, conducting de-molding and packaging to form a colorless and transparent jelly-shaped crystal mask. The crystal mask has the following technical effects: the prepared crystal mask has excellent moisturizing and skin-whitening effects.

The invention discloses a mounting and locating tool for automatically locking a sensor into a shell. The tool comprises a jelly shell locating mechanism and a sensor locating mechanism; the jelly shell locating mechanism comprises a jelly shell locating base and a jelly shell driving assembly installed in the jelly shell locating base. The sensor locating mechanism comprises a sensor locating base and a sensor locking assembly installed in the sensor locating base. An annular jelly shell clamping groove is formed in the upper surface of the jelly shell locating base, a square sensor locatingbase groove is formed in the annular interior of the jelly shell clamping groove, and the sensor locating mechanism is embedded into the sensor locating base groove; a sensor locating and mounting groove is formed in the upper surface of the sensor locating base, and the sensor is automatically locked through clamping with the sensor locking assembly after being installed in the sensor locating and mounting groove; when the jelly shell is installed in the jelly shell locating base, the jelly shell driving assembly is driven by the jelly shell to act, and the sensor locking assembly is driven by the jelly shell driving assembly to act; and thus, the locking of the sensor is released.

The invention relates to the field of discharging equipment, in particular to quantitative discharging equipment. The equipment comprises a support and a quantitative discharging mechanism arranged on the support. The quantitative discharging mechanism comprises a feeding device arranged on the support, a discharging assembly which is arranged in the support and communicates with a discharging port of the feeding device, a separation driving device arranged on the support, a quantitative separation piece connected with the output end of the separation driving device, a bearing driving device and and a bearing piece, wherein the bearing piece is connected with the output end of the bearing driving device and is located below the quantitative separation piece, the quantitative separation piece can stretch into the middle of the discharging assembly in a protruding manner, and the bearing piece is used for opening or closing a discharging opening of the discharging assembly. The equipment is simple in structure and high in automation degree, the labor intensity of workers is reduced, the number of pink tomatoes added into each jelly cup is consistent, the accuracy of quantitative discharging of the pink tomatoes is improved, and the operation of quantitative discharging through cooperation of the bearing piece and the quantitative separation piece is simple and good in stability.

The invention discloses an eyesight-improving egg white and cream boiled dumplings. The eyesight-improving egg white and cream boiled dumplings are prepared from the following raw materials in parts by weight: 75-80 parts of flour, 9-10 parts of nutritional additives, 20-22 parts of preserved green prune, 2-3 parts of chestnut shells, 10-12 parts of viola odorata, 5-6 parts of jelly, 3-4 parts of sugarcane leaves, 9-10 parts of lysimachia clethroides, 12-12 parts of Chinese cabbages, 3-4 parts of cane sugar, 2-2.2 parts of ligusticum wallichii, 2.1-2.3 parts of perilla leaves, 2.1-2.3 parts of pteris multifda poir, 1.2-1.4 parts of radix scrophulariae, 2.6-2.8 parts of cistanche, 2-3 parts of ligustrum lucidum leaves, 4-5 parts of egg white powder, 2-3 parts of watery cream and 3-4 parts of pawpaw kernel powder. The eyesight-improving egg white and cream boiled dumplings disclosed by the invention adopt multiple vegetables as the raw materials, and have the very-high nutritional value; the radix scrophulariae has the effects of removing heat, cooling blood, nourishing yin and promoting body-fluid production; the ligustrum lucidum leaves and the cistanche have the effects of removing heat, improving eyesight, tonifying kidney yang, benefiting essence and blood, moistening intestines and relaxing bowels; and therefore, the eyesight-improving boiled dumplings are optimal health food suitable for both old and young people.

The invention relates to litsea cubeba jelly and a preparation method thereof. The jelly is mainly prepared from the following raw materials in parts by weight: 800-1200 parts of purified water, 50-70parts of fresh litsea cubeba fruits, 200-300 parts of fresh orange juice, 30-50 parts of fresh haws, 40-60 parts of white bean jelly, 35-50 parts of honey, 20-30 parts of white granulated sugar and 0.1-0.3 part of citric acid. The fresh litsea cubeba fruits, the orange juice and the fresh haws are selected as main raw materials, so that the litsea cubeba jelly is simple to prepare, suitable for being made at home, soft and smooth in finished product, sour, sweet and delicious, and one of the favorite taste of the public. The litsea cubeba and the haws have the effects of appetizing and helping digestion, the appetite of people can be enhanced, the phenomenon of food retention of children at night can be improved, besides, the litsea cubeba can prevent flu and has the disinsection effect,and parasites in intestines and stomachs of human bodies such as ascaris can be killed.

The invention belongs to the technical field of food processing, and particularly relates to an immobilization method of auricularia auricula melanin and application of the auricularia auricula melanin in jelly preparation. Comprising the following steps: 1, extracting black fungus melanin; 2, immobilizing agaric melanin by taking sodium alginate as a carrier; and 3, making the agaric melanin jelly. The method solves the problem of poor dissolvability of the black fungus melanin, and can maintain the nutritional effect of the natural pigment. The jelly disclosed by the invention is sour, sweet, delicious, fine and smooth, and meets the sensory requirements of the public on the jelly.

The microbiological detection and analysis instrument comprises an instrument rack, a partition plate is fixedly connected to the front face of the instrument rack, slice outlets are formed in the two sides of the instrument rack, an inner supporting shell is fixedly connected to the bottom of an inner cavity of the instrument rack, and an inner damping rod is arranged in the inner supporting shell in a sleeved mode; and fixing blocks are fixedly connected between the opposite faces of the inner damping rods, a lower pressing plate is fixedly connected between the fixing blocks, and an operation device is rotationally arranged in the lower pressing plate. According to the microbiological detection and analysis instrument convenient for section analysis, through the cooperation between a pressing rod and a locking block, when a microbiological target on the culture plate is subjected to section treatment, the culture plate can be fixed, and the situation that nutrient substances on the culture plate are in a jelly colloidal state during section cutting is prevented, so that the accuracy degree of section cutting is improved.

The invention discloses a production method of a gel compounded seafood jelly capable of being sucked. The gel compounded seafood jelly is made from raw materials, including, shrimp meat, scallop meatand dried algae. The raw materials are subjected to deodorization, cooking, compounded gel liquid preparation, ingredient filling, sterilization and cooling-promoted shaping sequentially to obtain the gel compounded seafood jelly capable of being sucked. Aiming at the fishy smell problem of the seafood raw materials and differences in organizational structures of the raw materials, different types of deodorization liquids, such as, a brittleness-keeping deodorization liquid for shrimp raw materials, a shaping deodorization liquid for shellfish raw materials and a rehydration deodorization liquid for algae, are prepared. In addition, the texture of the raw materials is improved while deodorization; furthermore, as carrageenan and konjac powder are compounded, problems of great brittleness,small elasticity and easy liquid exhaustion and shrinkage caused by using the carrageenan as the only compounding coagulant is solved, the gel performance of the jelly is improved and the quality problem of water separation of jelly is solved.

The invention provides jelly containing Folium artemisiae argyi extract and belongs to the technical field of food processing. The jelly comprises, by weight, 5-12 parts of the Folium artemisiae argyi extract, 10-20 parts of mixed extract, 3-8 parts of gelatin, 5-10 parts of sugar and 60-100 parts of water. Raw materials for preparing mixed extract include Radix puerariae and chickpea, and a weight ratio of Radix puerariae and chickpea is 1-3:6-9. The jelly does not contain artificial pigment and preservatives, the jelly prepared has the advantages of elasticity, good taste, strong flavor, easiness in digestion and absorption and long quality guarantee period, is high in safety and has efficacy of preventing and treating or relieving asthma.

The invention discloses jelly orange deep processing environment-friendly equipment which comprises a soaking bin, a rotating roller, a transmission belt, a motor, a support plate, a conveying roller, a water spraying pipe and a water pump, a rotating plate is fixedly connected to the transmission belt, and a spraying head is fixedly connected to the lower portion of the water spraying pipe. The invention has following beneficial effects: during cleaning, jelly oranges are firstly soaked in water; soaking water blended with baking soda and edible salt is arranged in the soaking bin, jelly oranges are fully soaked through the arrangement of the transmission belt and the rotating plate, so that winged insects and worm eggs are removed, the soaked jelly oranges are conveyed through the conveying rollers, and meanwhile, the spraying head sprays water to wash the jelly oranges in a spraying mode.

The invention particularly relates to a sea cucumber jelly, a preparation method of the sea cucumber jelly and application of the sea cucumber jelly as a health-care product. Sea cucumbers have good nutritional value, an applicant provides a holothurin product in previous research, main nutrient substances comprise sea cucumber glycosides, sea cucumber polysaccharide, sea cucumber polypeptide andthe like, and the nutritional product has the effects of resisting tumors, reducing blood pressure, improving the immune function and the like. The jelly containing the holothurin is prepared from thefollowing raw materials of holothurin, fruit and vegetable extracts, carrageenan, xanthan gum, konjac glucomannan, potassium chloride, isomaltooligosacharide, lemons, sodium citrate, additives and water. The sea cucumber jelly product has the characteristics of being convenient to carry and eat, can cover the fishy smell of sea cucumbers, has good eating taste and health-care efficacy, and has good market significance.

The invention provides a sucking dendrobium officinale jelly and a preparation method thereof. The sucking dendrobium officinale jelly is prepared from the following raw materials: 800-1200 parts of adendrobium officinale extract, 0.2-0.3 parts of citric acid, 8-12 parts of a thickening agent, and 120-160 parts of non-reduced oligosaccharides. The dendrobium officinale extract is prepared by thefollowing steps: mixing peeled fresh dendrobium officinale sections with ultrapure water in a mass ratio of 1 to (40-60), and carrying out blending so as to obtain a homogenate; adding citric acid, ofwhich the parts by mass is 0.08-0.12% of the parts by mass of the homogenate, into the homogenate, and carrying out extraction at 40-60 DEG C for 40-60 minutes so as to obtain an extract; and then, carrying out sieving by using a 80-100-mesh sieve so as to obtain the dendrobium officinale extract. The sucking dendrobium officinale jelly is good in taste, appropriate in adhesiveness and fluidity,and capable of effectively preventing oral inflammation. The other purpose of the invention is to provide a method for preparing the sucking dendrobium officinale jelly; and the method is simple in technological process, and low in cost.