CN106036678A - Jellies capable of slow release of energy and preparation method of jellies - Google Patents
Jellies capable of slow release of energy and preparation method of jellies Download PDFInfo
- Publication number
- CN106036678A CN106036678A CN201610379954.7A CN201610379954A CN106036678A CN 106036678 A CN106036678 A CN 106036678A CN 201610379954 A CN201610379954 A CN 201610379954A CN 106036678 A CN106036678 A CN 106036678A
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- CN
- China
- Prior art keywords
- water
- aqueous solution
- vitamin
- carotene
- potassium sorbate
- Prior art date
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- Pending
Links
- 235000015110 jellies Nutrition 0.000 title claims abstract description 41
- 238000002360 preparation method Methods 0.000 title abstract description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 60
- PVXPPJIGRGXGCY-TZLCEDOOSA-N 6-O-alpha-D-glucopyranosyl-D-fructofuranose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)C(O)(CO)O1 PVXPPJIGRGXGCY-TZLCEDOOSA-N 0.000 claims abstract description 27
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 22
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 22
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- 239000001509 sodium citrate Substances 0.000 claims abstract description 18
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims abstract description 18
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims abstract description 16
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- LXNHXLLTXMVWPM-UHFFFAOYSA-N pyridoxine Chemical compound CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 claims description 12
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- FDJOLVPMNUYSCM-WZHZPDAFSA-L cobalt(3+);[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2r)-1-[3-[(1r,2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2 Chemical compound [Co+3].N#[C-].N([C@@H]([C@]1(C)[N-]\C([C@H]([C@@]1(CC(N)=O)C)CCC(N)=O)=C(\C)/C1=N/C([C@H]([C@@]1(CC(N)=O)C)CCC(N)=O)=C\C1=N\C([C@H](C1(C)C)CCC(N)=O)=C/1C)[C@@H]2CC(N)=O)=C\1[C@]2(C)CCC(=O)NC[C@@H](C)OP([O-])(=O)O[C@H]1[C@@H](O)[C@@H](N2C3=CC(C)=C(C)C=C3N=C2)O[C@@H]1CO FDJOLVPMNUYSCM-WZHZPDAFSA-L 0.000 claims description 6
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicinal Preparation (AREA)
Abstract
The invention discloses jellies capable of slow release of energy and a preparation method of the jellies, and belongs to the technical field of foods. The jellies are prepared from the following raw materials in percentage by weight: 20.0%-21.0% of maltitol, 5.5%-6.5% of isomaltulose, 0.1%-0.2% of citric acid, 0.2%-0.3% of sodium citrate, 0.3%-0.4% of potassium chloride, 0.2%-0.3% of carrageenin, 0.1%-0.2% of konjaku flour, 0.03%-0.13% of xanthan gum, 0.03%-0.13% of potassium sorbate, 0.01%-0.02% of vitamin B1 and 0.01%-0.02% of vitamin B2. The jellies not only can prevent decayed teeth, cannot cause secretion of insulin, and can be eaten by children and patients suffering from diabetes. The energy can be slowly released, and the purpose of long-term supply of energy is achieved. The preparation method is simple and suitable for industrialized production.
Description
Technical field
The present invention relates to food technology field, be specifically related to a kind of fruit jelly slowly released energy and preparation method thereof.
Background technology
Fruit jelly is a kind of west sweet food, and in semi-solid, its outward appearance is glittering and translucent, bright in colour, taste lubrication, deep by wide
Big consumer is liked.
Being main sweet taste source with sucrose in fruit jelly, and too much edible sucrose can cause the generation of various disease always.
Such as, the easy pantothenic acid of stomach, length decay tooth, make triglyceride raise, promote arteriosclerosis, possible induction cardiovascular disease, cause fertilizer
Fat, the sickness rate etc. of raising diabetes.
Patent CN103750088A discloses a kind of low-sugar jelly, mainly will replace sucrose with xylitol, and remix one
Edible agar, carrageenan and the Konjac glucomannan of certainty ratio are made.Although xylitol can meet most of people to sweet taste
Demand (includes diabetics), also has anticariogenic effect.But the patented product exists certain defect, xylitol cannot
A large amount of absorptions.Because xylitol is difficult to be decomposed by digestive enzyme in intestinal, as being directly entered the easy stimulating intestine and stomach of gastrointestinal tract, cause flatulence
Deng malaise symptoms, additionally low being easily caused of xylitol absorbance is accumulated at intestinal wall, makes intestinal osmotic pressure raise, easily causes abdomen
Rush down.
Patent CN105558960A discloses a kind of blood fat reducing fruit jelly, uses the collaborative work of hydroxyl isomaltulose and other sweeting agents
With, make that jelly production energy is low, heat is low, be more suitable for three-hypers crowd and eat, but hydroxyl isomaltulose is extremely difficult to be absorbed by the body
Utilize, although have satiety but to lack long-term energy supply.
Patent CN104489443A discloses a kind of skin care Weight-reducing jelly and preparation method thereof, and the raw material not only used becomes
Divide and there is looks improving and the skin nourishing, the effect of pressure regulation blood fat reducing, and use hydroxyl isomaltulose and other sweeting agent synergism, make fruit jelly
Product energy is low, heat is low, is more suitable for three-hypers crowd and eats.
Isomaltulose is naturally occurring in Mel and Caulis Sacchari sinensis juice, belongs to auxotype and energetic sweeteners.It is first
Plant the sugar of slowly digestion.Owing to its digestion process is very slow, energy also can only be slowly released.Therefore, the blood glucose response of human body
Slack-off, also will not significantly occur that hormone fluctuates.Both medical effect that isomaltulose brings, it is ensured that the flesh of human body
Meat and brain obtain lasting energy supply, and motion is at optimum state.
Compared with hydroxyl isomaltulose, isomaltulose is possessing hydroxyl isomaltulose anti-caries, does not has dosis tolerata, optimizes
Outside the advantage of digestion, the advantage also having oneself uniqueness: improve brain function, improves mental concentration, releives tight
Zhang Xiaoguo；The accumulation of suppression fat, reaches the effect of weight reducing.
Summary of the invention
The deficiency existed for prior art, the present invention proposes a kind of fruit jelly slowly released energy and preparation side thereof
Method, it is possible to slowly release energy and do not cause blood glucose to raise, can be with anti-caries, it is possible to by numerous children, youth, diabetics
Use.
The present invention the specific scheme is that a kind of fruit jelly slowly released energy, with total matter of the raw material components of described fruit jelly
Counting on the basis of amount, described fruit jelly includes following raw material components and percentage by weight: maltose alcohol 20.0%-21.0%, different Fructus Hordei Germinatus
Ketose 5.5%-6.5%, citric acid 0.1%-0.2%, sodium citrate 0.2%-0.3%, potassium chloride 0.3%-0.4%, OK a karaoke club
Glue 0.2%-0.3%, Rhizoma amorphophalli powder 0.1%-0.2%, xanthan gum 0.03%-0.13%, potassium sorbate 0.03%-0.13%, dimension
Raw element B1 0.01%-0.02%, vitamin B2 0.01%-0.02%, vitamin B6 0.01%-0.02%, vitamin B12
0.001 ‰-0.002 ‰, vitamin C 0.03%-0.06%, pantothenic acid 0.001%-0.003%, essence 0.04%-0.05%, recklessly
Radix Raphani element 0.005%-0.007%, surplus is water.
Preferably, described essence is strawberry essence or peach flavor.
Preferably, maltose alcohol both can be crystal form, it is also possible to be liquid form.If liquid form, can basis
The purity of maltose alcohol determines addition.
Heretofore described carrageenan and xanthan gum are a kind of polysaccharide, the common product obtained for general commercial means.
Maltose alcohol is a kind of novel functional sweetener, has dental caries low in calories, non-, indigestible, promotion calcium
The multiple physiological property such as absorption, the most digested absorption, calorific value is only the 5% of sucrose, does not make blood glucose raise, and does not increases
Cholesterol, for the preferable sweeting agent of food.Can be used for infant foods, can anti-caries, can be used as the food of diabetes patient, adiposis patient
Product raw material.
Isomaltulose of the present invention is white crystal, and sweet taste is pure, essentially identical with sucrose, after bad
Taste, heat stability is lower than sucrose, soluble in water, and the dissolubility in water is lower than sucrose.Isomaltulose picked-up will not by saliva,
Gastric acid and pancreatic juice digestion, until small intestinal is just hydrolyzed into glucose and fructose absorbs, and can make oils and fats be not easy to be absorbed
To fatty tissue.Isomaltulose will not cause decayed tooth, more can suppress the decayed tooth caused by sucrose.In addition isomaltulose is also
Brain function can be improved, improve mental concentration, nervous effect of releiving, prevent diarrhoea, it is possible to stimulate profitable strain in intestinal
Growth and breeding, optimize human body digestive system, it is possible to eaten without causing blood glucose to raise by diabetics.
Present invention also offers a kind of method preparing above-mentioned fruit jelly, concretely comprise the following steps:
(1) weigh each raw material, add after sodium citrate and citric acid are mixed and a small amount of water dissolves to obtain sodium citrate and lemon
Lemon aqueous acid, dissolves to obtain potassium sorbate aqueous solution, dissolves in the carotene a small amount of water of addition in the potassium sorbate a small amount of water of addition
Carotene aqueous solution；
(2) maltose alcohol weighed up, isomaltulose and remaining water are mixed, stirring, and carry out at a temperature of controlling
Infusion so that it is all melt, infusion added the potassium sorbate aqueous solution in step (1) and Rhizoma amorphophalli powder, chlorination after 1-2 minute
Potassium, carrageenan and xanthan gum, stir, and continues infusion 2-3 minute, adds the carotene aqueous solution in step (1), stirring
Uniformly, infusion 1-2 minute is continued；
(3) step (2) infusion is obtained solution cooling, add the citric acid in step (1) and sodium citrate aqueous solution and
Surplus stock, after stirring, pours in container and cold preservation 30-50 minute, prepares product.
Preferably, in step (1), in sodium citrate and aqueous citric acid solution, the weight ratio of citric acid and water is 1:20-30.
Preferably, in step (1), in potassium sorbate aqueous solution, the weight ratio of potassium sorbate and water is 1:20-40.
Preferably, in step (1), in carotene aqueous solution, the weight ratio of carotene and water is 1:200-400.
Preferably, in step (2), temperature controls at 80 DEG C-100 DEG C.
Preferably, in step (3), temperature is cooled to 50 DEG C-60 DEG C.
In the present invention, use isomaltulose to replace sucrose, decayed tooth can not only be prevented, and it is up to small intestinal just meeting
Digested absorption, from the secretion without causing insulin, can be with diabetes patients.And isomaltulose makes oils and fats
It is not easy to be absorbed in fatty tissue, plays the effect of fat-reducing.The isomaltulose that the present invention uses is a kind of slowly digestion
Sugar, because its digestion process is very slow, these energy also can only be slowly released, thus reaches the mesh of long run supply energy
's.
In sum, the invention have the benefit that a kind of fruit jelly slowly released energy of offer, the most in good taste, color
Pool is bright-coloured, additionally it is possible to slowly releases energy and does not cause blood glucose to raise, and is suitable for child, diabetics, obese patients；This
The manufacture method of invention is simple, is suitable for industrialized production.
Accompanying drawing explanation
Fig. 1 is glucose level change curve in internal blood plasma after picked-up isomaltulose and sucrose；
Fig. 2 is insulin level curve chart in internal blood plasma after picked-up isomaltulose and sucrose.
Detailed description of the invention
By specific embodiment, the present invention is described below.In the following description, elaborate many details so that
Person of ordinary skill in the field is enable to be best understood from the present invention.But, for the technology people in art
It is evident that the realization of the present invention can not have some in these details for Yuan.However, it should be understood that this
Invention is not limited to introduced specific embodiment.On the contrary, it may be considered that implement this by the combination in any of following feature
It is bright, regardless of whether whether they relate to different embodiments.Therefore, the following examples and advantage are used for illustrative purposes only, and should not
It is counted as limitations on the claims, unless the most clearly proposed.
Embodiment 1
A kind of fruit jelly slowly released energy, by every 100g fruit jelly containing maltose alcohol 20.0g, isomaltulose 5.5g, lemon
Lemon acid 0.10g, sodium citrate 0.20g, potassium chloride 0.30g, carrageenan 0.20g, Rhizoma amorphophalli powder 0.10g, xanthan gum 0.03g, Pyrusussuriensis
Acid potassium 0.03g, vitamin B1 1.0mg, vitamin B2 1.0mg, vitamin B6 1.0mg, vitamin B12 1.0 μ g, vitamin
C 0.003g, pantothenic acid 0.001g, peach flavor 0.040g, carotene 0.005g, water 73.5g.
Concretely comprise the following steps: (1) weighs each raw material, add in 2.0g water after sodium citrate and citric acid are mixed and dissolve to obtain lemon
Lemon acid sodium and aqueous citric acid solution, dissolve to obtain potassium sorbate aqueous solution in potassium sorbate addition 1.0g water, and carotene adds 1.0g
Water dissolves to obtain carotene aqueous solution；
(2) maltose alcohol weighed up, isomaltulose and remaining water are mixed, stirring, and carry out at a temperature of 80 DEG C
Infusion so that it is all melt, infusion added the potassium sorbate aqueous solution in step (1) and Rhizoma amorphophalli powder, chlorination after 1-2 minute
Potassium, carrageenan and xanthan gum, stir, and after continuing infusion 2-3 minute, adds the carotene aqueous solution in step (1), stirs
Mix uniformly, continue infusion 1-2 minute；
(3) step (2) infusion is obtained solution and be cooled to 50 DEG C-60 DEG C, add the citric acid in step (1) and citric acid
Sodium water solution and surplus stock, after stirring, pour in container and cold preservation 30-50 minute, prepare product.
Embodiment 2
A kind of fruit jelly slowly released energy, by every 100g fruit jelly containing maltose alcohol 20.5g, isomaltulose 6.0g, lemon
Lemon acid 0.15g, sodium citrate 0.25g, potassium chloride 0.35g, carrageenan 0.25g, Rhizoma amorphophalli powder 0.15g, xanthan gum 0.08g, Pyrusussuriensis
Acid potassium 0.08g, vitamin B1 1.5mg, vitamin B2 1.5mg, vitamin B6 1.5mg, vitamin B12 1.5 μ g, vitamin
C 0.04g, pantothenic acid 0.002g, peach flavor 0.045g, carotene 0.006g, water 74.0g.
Concretely comprise the following steps: (1) weighs each raw material, add in 2.5g water after sodium citrate and citric acid are mixed and dissolve to obtain lemon
Lemon acid sodium and aqueous citric acid solution, dissolve to obtain potassium sorbate aqueous solution in potassium sorbate addition 1.5g water, and carotene adds 1.5g
Water dissolves to obtain carotene aqueous solution；
(2) maltose alcohol weighed up, isomaltulose and remaining water are mixed, stirring, and carry out at a temperature of 90 DEG C
Infusion so that it is all melt, infusion added the potassium sorbate aqueous solution in step (1) and Rhizoma amorphophalli powder, chlorination after 1-2 minute
Potassium, carrageenan and xanthan gum, stir, and after continuing infusion 2-3 minute, adds the carotene aqueous solution in step (1), stirs
Mix uniformly, continue infusion 1-2 minute；
(3) step (2) infusion is obtained solution and be cooled to 50 DEG C-60 DEG C, add the citric acid in step (1) and citric acid
Sodium water solution and surplus stock, after stirring, pour in container and cold preservation 30-50 minute, prepare product.
Embodiment 3
A kind of fruit jelly slowly released energy, by every 100g fruit jelly containing maltose alcohol 21.0g, isomaltulose 6.5g, lemon
Lemon acid 0.20g, sodium citrate 0.30g, potassium chloride 0.40g, carrageenan 0.30g, Rhizoma amorphophalli powder 0.20g, xanthan gum 0.13g, Pyrusussuriensis
Acid potassium 0.13g, vitamin B1 2.0mg, vitamin B2 2.0mg, vitamin B6 2.0mg, vitamin B12 2.0 μ g, vitamin
C 0.05g, pantothenic acid 0.003g, peach flavor 0.050g, carotene 0.007g, water 74.5g.
Concretely comprise the following steps: (1) weighs each raw material, add in 3g water after sodium citrate and citric acid are mixed and dissolve to obtain Fructus Citri Limoniae
Acid sodium and aqueous citric acid solution, dissolve to obtain potassium sorbate aqueous solution in potassium sorbate addition 2g water, and carotene adds in 2g water molten
Solve carotene aqueous solution；
(2) maltose alcohol weighed up, isomaltulose and remaining water are mixed, stirring, and carry out at a temperature of 100 DEG C
Infusion so that it is all melt, infusion added the potassium sorbate aqueous solution in step (1) and Rhizoma amorphophalli powder, chlorination after 1-2 minute
Potassium, carrageenan and xanthan gum, stir, and after continuing infusion 2-3 minute, adds the carotene aqueous solution in step (1), stirs
Mix uniformly, continue infusion 1-2 minute；
(3) step (2) infusion is obtained solution and be cooled to 50 DEG C-60 DEG C, add the citric acid in step (1) and citric acid
Sodium water solution and surplus stock, after stirring, pour in container and cold preservation 30-50 minute, prepare product.
Reference examples
A kind of fruit jelly without isomaltulose, by every 100g fruit jelly containing maltose alcohol 20.0g, sucrose 5.5g, Fructus Citri Limoniae
Acid 0.10g, sodium citrate 0.20g, potassium chloride 0.30g, carrageenan 0.20g, Rhizoma amorphophalli powder 0.10g, xanthan gum 0.03g, sorbic acid
Potassium 0.03g, vitamin B1 1.0mg, vitamin B2 1.0mg, vitamin B6 1.0mg, vitamin B12 1.0 μ g, vitamin C
0.003g, pantothenic acid 0.001g, peach flavor 0.040g, carotene 0.005g, water 73.5g.
The concrete steps preparing fruit jelly are identical with the step described in embodiment 1-3.
Fruit jelly obtained by embodiment 1-3 is contrasted with the fruit jelly obtained by reference examples, obtained by embodiment 1-3
Fruit jelly is in good taste, bright in colour；The fruit jelly mouthfeel of reference examples is slightly worse, it is impossible to meet people's requirement to sweet taste；And reference examples
Not only persistently health for people can not provide energy, also make in human body fluctuation in the insulin short time relatively big, cause one to human body
Determine the burden of degree.
Further, after to human intake's isomaltulose and sucrose, glucose and insulin water in internal blood plasma
Flat change, internal rear glucose taken in by fruit jelly and reference examples fruit jelly to the embodiment of the present invention and insulin level is entered
Row explanation, wherein, the change curve of glucose and insulin level is as depicted in figs. 1 and 2.
As seen from the figure: after picked-up isomaltulose, the cumulative bad increment of internal blood glucose value is more much lower than sucrose, blood
In slurry, the basic amplitude of variation with blood glucose value of the amplitude of variation of insulin balances each other.These results indicate that the suction of isomaltulose
Receive much slower than sucrose of speed, therefore can reach the purpose slowly released energy, also serve as the sweeting agent that diabetes are edible.Take the photograph
After taking isomaltulose, the internal insulin fluctuation after insulin fluctuation ratio picked-up sucrose is little, decreases the burden in human body.
The principle of above-described embodiment only illustrative present invention and effect thereof, not for limiting the present invention.Any ripe
Above-described embodiment all can be modified under the spirit and the scope of the present invention or change by the personage knowing this technology.Cause
This, have usually intellectual such as complete with institute under technological thought without departing from disclosed spirit in art
All equivalences become are modified or change, and must be contained by the claim of the present invention.
Claims (8)
1. the fruit jelly slowly released energy, it is characterised in that count on the basis of the gross mass of the raw material components of described fruit jelly,
Described fruit jelly includes following raw material components and percentage by weight: maltose alcohol 20.0%-21.0%, isomaltulose 5.5%-
6.5%, citric acid 0.1%-0.2%, sodium citrate 0.2%-0.3%, potassium chloride 0.3%-0.4%, carrageenan 0.2%-
0.3%, Rhizoma amorphophalli powder 0.1%-0.2%, xanthan gum 0.03%-0.13%, potassium sorbate 0.03%-0.13%, vitamin B1
0.01%-0.02%, vitamin B2 0.01%-0.02%, vitamin B6 0.01%-0.02%, vitamin B12
0.001 ‰-0.002 ‰, vitamin C 0.03%-0.06%, pantothenic acid 0.001%-0.003%, essence 0.04%-0.05%,
Carotene 0.005%-0.007%, surplus is water.
Fruit jelly the most according to claim 1, it is characterised in that: described essence is strawberry essence or peach flavor.
3. prepare the method for fruit jelly as described in any one of claim 1-2 for one kind, it is characterised in that concretely comprise the following steps:
(1) weigh each raw material, add after sodium citrate and citric acid are mixed and a small amount of water dissolves to obtain sodium citrate and citric acid
Aqueous solution, dissolves to obtain potassium sorbate aqueous solution in the potassium sorbate a small amount of water of addition, and carotene adds dissolving get Hu Luo in a small amount of water
Bu Su aqueous solution；
(2) maltose alcohol weighed up, isomaltulose and remaining water are mixed, stirring, and carry out infusion at a temperature of controlling,
Infusion added the potassium sorbate aqueous solution in step (1) and Rhizoma amorphophalli powder, potassium chloride, carrageenan and xanthan gum after 1-2 minute, stirred
Mix uniformly, continue infusion 2-3 minute, add the carotene aqueous solution in step (1), stir, continue infusion 1-2 minute；
(3) step (2) infusion is obtained solution cooling, adds the citric acid in step (1) and sodium citrate aqueous solution and residue
Raw material, after stirring, pours in container and cold preservation 30-50 minute, prepares product.
Method the most according to claim 3, it is characterised in that lemon in sodium citrate and aqueous citric acid solution in step (1)
The weight ratio of lemon acid and water is 1:20-30.
Method the most according to claim 3, it is characterised in that in step (1) in potassium sorbate aqueous solution potassium sorbate and
The weight ratio of water is 1:20-40.
Method the most according to claim 3, it is characterised in that carotene and water in carotene aqueous solution in step (1)
Weight ratio be 1:200-400.
Method the most according to claim 3, it is characterised in that in step (2), temperature controls at 80 DEG C-100 DEG C.
Method the most according to claim 3, it is characterised in that in step (3), temperature is cooled to 50 DEG C-60 DEG C.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106666572A (en) * | 2017-01-06 | 2017-05-17 | 湖南炎帝生物工程有限公司 | Pogostemon auricularius jelly and making method thereof |
| CN106720863A (en) * | 2016-11-24 | 2017-05-31 | 湖北圣峰药业有限公司 | A kind of flat mushroom selenoprotein pressed candy |
| CN107373553A (en) * | 2017-07-31 | 2017-11-24 | 安徽恋尚你食品有限公司 | A kind of low sugar Moringa honey jelly |
| CN107692137A (en) * | 2017-11-06 | 2018-02-16 | 成都中医药大学 | A kind of rose jelly and preparation method thereof |
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| CN104918500A (en) * | 2013-01-18 | 2015-09-16 | 甜糖（曼海姆/奥克森富特）股份公司 | Non-cariogenic jelly confectionary |
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Cited By (4)
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| CN106720863A (en) * | 2016-11-24 | 2017-05-31 | 湖北圣峰药业有限公司 | A kind of flat mushroom selenoprotein pressed candy |
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| CN107373553A (en) * | 2017-07-31 | 2017-11-24 | 安徽恋尚你食品有限公司 | A kind of low sugar Moringa honey jelly |
| CN107692137A (en) * | 2017-11-06 | 2018-02-16 | 成都中医药大学 | A kind of rose jelly and preparation method thereof |
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Application publication date: 20161026 |