CN101999567A - Spirulina nutrient jelly - Google Patents
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- CN101999567A CN101999567A CN2010105820973A CN201010582097A CN101999567A CN 101999567 A CN101999567 A CN 101999567A CN 2010105820973 A CN2010105820973 A CN 2010105820973A CN 201010582097 A CN201010582097 A CN 201010582097A CN 101999567 A CN101999567 A CN 101999567A
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- 235000016425 Arthrospira platensis Nutrition 0.000 title claims abstract description 51
- 240000002900 Arthrospira platensis Species 0.000 title claims abstract description 51
- 229940082787 spirulina Drugs 0.000 title claims abstract description 51
- 235000015110 jellies Nutrition 0.000 title claims abstract description 39
- 239000008274 jelly Substances 0.000 title claims abstract description 39
- 235000015097 nutrients Nutrition 0.000 title 1
- 239000000843 powder Substances 0.000 claims abstract description 27
- 238000003756 stirring Methods 0.000 claims abstract description 27
- 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 24
- 235000008935 nutritious Nutrition 0.000 claims abstract description 18
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 238000009835 boiling Methods 0.000 claims abstract description 15
- 239000000284 extract Substances 0.000 claims abstract description 8
- 239000001103 potassium chloride Substances 0.000 claims abstract description 8
- 235000011164 potassium chloride Nutrition 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 7
- 241000195493 Cryptophyta Species 0.000 claims description 8
- 229930006000 Sucrose Natural products 0.000 claims description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 8
- 235000013681 dietary sucrose Nutrition 0.000 claims description 8
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 241000206575 Chondrus crispus Species 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 235000021552 granulated sugar Nutrition 0.000 claims 1
- 239000002994 raw material Substances 0.000 abstract description 7
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- 235000000346 sugar Nutrition 0.000 abstract description 2
- 241001474374 Blennius Species 0.000 abstract 1
- 235000012041 food component Nutrition 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 235000014102 seafood Nutrition 0.000 abstract 1
- 230000000050 nutritive effect Effects 0.000 description 7
- 235000013305 food Nutrition 0.000 description 6
- 230000018044 dehydration Effects 0.000 description 4
- 238000006297 dehydration reaction Methods 0.000 description 4
- 239000003349 gelling agent Substances 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
- 240000001131 Nostoc commune Species 0.000 description 3
- 235000013817 Nostoc commune Nutrition 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000002417 nutraceutical Substances 0.000 description 3
- 235000021436 nutraceutical agent Nutrition 0.000 description 3
- 241000219357 Cactaceae Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 240000000249 Morus alba Species 0.000 description 2
- 235000008708 Morus alba Nutrition 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 230000005484 gravity Effects 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 229920002752 Konjac Polymers 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 229930002875 chlorophyll Natural products 0.000 description 1
- 235000019804 chlorophyll Nutrition 0.000 description 1
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 239000000287 crude extract Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000010485 konjac Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000005180 public health Effects 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- CEIZFXOZIQNICU-UHFFFAOYSA-N tenuazonic acid Chemical compound CCC(C)C1NC(=O)C(C(C)=O)=C1O CEIZFXOZIQNICU-UHFFFAOYSA-N 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
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- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
一种螺旋藻营养果冻，采用下述方法获得：按重量份数计，将食用糖20～28份与海藻提取物0.3～0.8份、食品级氯化钾0.1～0.3份，在V型混合机中混合20～40分钟，移入溶解罐，加入纯净水40～50份，搅拌加热至沸腾维持15～25分钟；加入螺旋藻微细粉体8～10份，再加入纯净水15～21份，搅拌，再次加热至沸腾维持15～25分钟；加入柠檬酸0.1～0.3份和香精0.4～0.6份，搅拌2～4分钟即得。本发明以螺旋藻微细粉体为原料生产果冻，更能促进螺旋藻营养成分的吸收，制成的果冻具有营养丰富、食用方便卫生、无海产品异味、口感滋润爽滑的特点。A spirulina nutritious jelly is obtained by the following method: in parts by weight, 20-28 parts of edible sugar, 0.3-0.8 parts of seaweed extract, and 0.1-0.3 parts of food-grade potassium chloride are mixed in a V-type mixer Mix in medium for 20-40 minutes, transfer to a dissolving tank, add 40-50 parts of pure water, stir and heat until boiling for 15-25 minutes; add 8-10 parts of spirulina fine powder, then add 15-21 parts of pure water, stir , heated again to boil for 15-25 minutes; add 0.1-0.3 parts of citric acid and 0.4-0.6 parts of essence, and stir for 2-4 minutes. The invention uses fine spirulina powder as a raw material to produce jelly, which can further promote the absorption of nutritional components of spirulina, and the jelly produced has the characteristics of rich nutrition, convenient and hygienic eating, no peculiar smell of seafood, and moist and smooth taste.
Description
Technical field
The present invention relates to a kind of nutraceutical, is a kind of nutritious spirulina jelly specifically, in addition, the invention still further relates to the preparation method of this nutritious spirulina jelly.
Background technology
Jelly is various, bright in luster because of its shape, the soft cunning of mouthfeel, and instant becomes suitable to people of all ages leisure food gradually, pursued by the consumption market.The jelly of selling on the market mostly by fruit juice or pulp in addition jelly powder and essence, pigment, sweetener, acid batching make, nutritive value is not high.Along with the raising of people's living standard with to the demand of nutritive value, more pay attention to the nutritive value of jelly, people have developed the new technology and the new product of a lot of jelly gradually, introduced the Nostoc commune nutrition jelly of the particle, powder or the Nostoc commune crude extract that contain Nostoc commune as Chinese patent 200610102108.7, Chinese patent 03115213.9 has been introduced the cactus health-care jelly that adds Mexico's Mibangta cactus juice, and it is the health mulberry leaf jelly of raw material with mulberry leaf that Chinese patent 200610035579.0 has been introduced.
Spirulina is the human classic pure natural protein food source of being found up to now, and protein content is equivalent to 5 times of egg up to 60～70%, 3 times of the flesh of fish; Its vitamin and content of mineral substances are very abundant, and vitamin A content is that 15 times of carrot, vitamin content are the highest in plant, its biological zinc, iron ratio substantially with Human Physiology need consistent, the easiest being absorbed by the body; Its chlorophyll content is very abundant, is more than 10 times of common vegetable content; Its fat content has only 5%, and does not contain cholesterol, can make human body avoid Excessive Intake heat (Wu Kaiguo, " spirulina--health food new resources and Application and Development ", South Sea publishing house, 1998) when replenishing necessary albumen.Be recommended as " optimal food of 21 century " by FAO (Food and Agriculture Organization of the United Nation) (FAO), regarded as " new resources nutraceutical " by the China national Ministry of Public Health.
Spirulina is made tablet and capsule, it is the modal edible way of spirulina, though the report (Cui Yejie that spirulina is used to make jelly is also arranged, " development of spirulina konjak jelly ", China's food and nutrition, 2009 the 10th phases), still also with the refining report of fine powder of being processed into of spirulina as raw material production nutrition jelly.Maximum characteristics of the present invention are the high-quality spirulina is made fine powder through fine finishining, as gelling agent, improve its nutritive value with the marine algae extract carragheen, are easier to be absorbed by the body, and make nutritious spirulina jelly.
Summary of the invention
The purpose of this invention is to provide a kind of nutritious spirulina jelly, the manufacturing technique method of this nutritious spirulina jelly is simple, and production cost is low.
Nutritious spirulina jelly provided by the invention, it adopts following method to obtain: count by weight, with 20～28 parts of table sugar and 0.3～0.8 part of marine algae extract, 0.1～0.3 part of food-grade potassium chloride, in V-Mixer, mixed 20～40 minutes, move into dissolving tank, add 40～50 parts of pure water, be heated with stirring to boiling and kept 15～25 minutes; Add 8～10 parts of spirulina fine powders, add 15～21 parts of pure water again, stir, be heated to boiling once more and kept 15～25 minutes; Add 0.4～0.6 part in 0.1～0.3 part of citric acid and essence, stir 2～4 minutes promptly.
Spirulina fine powder in above-mentioned was 200 mesh sieves and getting.For example can cross 200 mesh sieves and obtain finished product spirulina fine powder with spirulina raw material by selected, immersion, washing, filtration, dehydration, oven dry, pulverizing.Filter plant adopts gravity curved screen, and dehydration equipment adopts vacuum suction filter, and drying equipment adopts pneumatic conveyer dryer, and disintegrating apparatus adopts ball mill.
The preparation method of this nutritious spirulina jelly, undertaken by following step:
A, spirulina was pulverized 200 mesh sieves got the algae fine powder;
B, by weight the meter, 20～28 parts of table sugar were mixed in V-Mixer 20～40 minutes for 0.1～0.3 part with 0.3～0.8 part of marine algae extract and food-grade potassium chloride, move into dissolving tank, add 40～50 parts of pure water, be heated with stirring to boiling and kept 15～25 minutes;
8～10 parts of c, adding spirulina fine powders add 15～21 parts of pure water again, stir, and being heated to boiling once more and keeping 15～25 minutes;
D, add 0.4～0.6 part in 0.1～0.3 part of citric acid and essence, stir 2～4 minutes promptly.
Above-mentioned preparation method can comprise further and pour the feed liquid of steps d gained into the can bucket while hot that stirring is filled into the jelly cup, seals, and the sterilization of 85 ℃ of crust formulas, cooling obtains spirulina fine powder jelly production.
The present invention compares with product with existing production technology, has the following advantages and beneficial effect:
The present invention is that raw material is produced jelly with the spirulina fine powder, more can promote the absorption of nutritive component of spirulina, and that the jelly of making has is nutritious, instant health, no marine product peculiar smell, the moist smooth characteristics of mouthfeel.
The present invention is a gelling agent with the marine algae extract carragheen, and raw material and gelling agent merge easily, has reduced the gelling agent consumption.
Nutritious spirulina jelly of the present invention has the nutritive effect of removing vivotoxin, enhancing immunologic function, reducing blood sugar.
When the present invention provides a kind of new nutraceutical for market, also open up a new way for the fine finishining of spirulina and development and use.
Formula for a product provided by the invention and process are simple, have reduced production cost, have improved product quality and nutritive value.
The specific embodiment
Embodiment 1:
With table sugar 20Kg and carragheen powder 0.8Kg, potassium chloride 0.1Kg, in V-Mixer, mixed 20 minutes, move into dissolving tank, add pure water 50Kg, be heated with stirring to boiling and kept 25 minutes; Add spirulina fine powder 8Kg, add pure water 21Kg again, stir, be heated to boiling once more and kept 25 minutes; Add citric acid 0.1Kg and essence 0.6Kg and stir 2 minutes promptly.
Embodiment 2:
With table sugar 28Kg and carragheen powder 0.3Kg, potassium chloride 0.3Kg, in V-Mixer, mixed 40 minutes, move into dissolving tank, add pure water 40Kg, be heated with stirring to boiling and kept 15 minutes; Add spirulina fine powder 10Kg, add pure water 18Kg again, stir, be heated to boiling once more and kept 15 minutes; Add citric acid 0.3Kg and essence 0.4Kg, stir 4 minutes promptly.
Embodiment 3:
With table sugar 24Kg and carragheen powder 0.55Kg, potassium chloride 0.2Kg, in V-Mixer, mixed 30 minutes, move into dissolving tank, add pure water 45Kg, be heated with stirring to boiling and kept 20 minutes; Add spirulina fine powder 9Kg, add pure water 15Kg again, stir, be heated to boiling once more and kept 20 minutes; Add citric acid 0.2Kg and essence 0.5Kg, stir 3 minutes promptly.
In the above embodiments the spirulina fine powder be with spirulina raw material by selected, soak, washing, filter, dehydration, oven dry, pulverize, cross 200 mesh sieves and obtain finished product spirulina fine powder.Filter plant adopts gravity curved screen, and dehydration equipment adopts vacuum suction filter, and drying equipment adopts pneumatic conveyer dryer, and disintegrating apparatus adopts ball mill.
All can while hot feed liquid be poured into the can bucket in the above embodiments, stirring is filled into the jelly cup, seal, and the sterilization of 85 ℃ of crust formulas, cooling obtains spirulina fine powder jelly production.
Claims (6)
1. nutritious spirulina jelly, it is characterized in that, this nutritious spirulina jelly adopts following method to obtain: count by weight, with 20～28 parts of table sugar and 0.3～0.8 part of marine algae extract, 0.1～0.3 part of food-grade potassium chloride, in V-Mixer, mixed 20～40 minutes, move into dissolving tank, add 40～50 parts of pure water, be heated with stirring to boiling and kept 15～25 minutes; Add 8～10 parts of spirulina fine powders, add 15～21 parts of pure water again, stir, be heated to boiling once more and kept 15～25 minutes; Add 0.4～0.6 part in 0.1～0.3 part of citric acid and essence, stir 2～4 minutes promptly.
2. nutritious spirulina jelly according to claim 1 is characterized in that, the spirulina fine powder was 200 mesh sieves and getting.
3. nutritious spirulina jelly according to claim 1 is characterized in that, described marine algae extract is a carragheen.
4. the preparation method of the described nutritious spirulina jelly of claim 1 is characterized in that, this method is undertaken by following step:
A, spirulina was ground 200 mesh sieves got the spirulina fine powder;
B, by weight the meter, with 20～28 parts of table sugar and 0.3～0.8 part of marine algae extract, 0.1～0.3 part of food-grade potassium chloride, in V-Mixer, mixed 20～40 minutes, move into dissolving tank, add 40～50 parts of pure water, be heated with stirring to boiling and kept 15～25 minutes;
8～10 parts of c, adding spirulina fine powders add 40～50 parts of pure water again, stir, and being heated to boiling once more and keeping 15～25 minutes;
D, add 0.4～0.6 part in 0.1～0.3 part of citric acid and essence, stir 2～4 minutes promptly.
5. the preparation method of nutritious spirulina jelly according to claim 4 is characterized in that, described table sugar is a white granulated sugar.
6. according to the preparation method of the described nutritious spirulina jelly of claim 4, it is characterized in that, further comprise and pour the feed liquid of steps d gained into the can bucket while hot, stirring is filled into the jelly cup, seals the sterilization of 85 ℃ of crust formulas, cooling obtains spirulina fine powder jelly production.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105820973A CN101999567A (en) | 2010-12-10 | 2010-12-10 | Spirulina nutrient jelly |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2010105820973A CN101999567A (en) | 2010-12-10 | 2010-12-10 | Spirulina nutrient jelly |
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| CN101999567A true CN101999567A (en) | 2011-04-06 |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102356834A (en) * | 2011-09-20 | 2012-02-22 | 陕西科技大学 | Sargassum fusiforme health care jelly and production method thereof |
| CN102835692A (en) * | 2012-09-01 | 2012-12-26 | 山东博然螺旋藻生物股份有限公司 | Preparation method of ready-to-eat spirulina granule preserved at room temperature |
| CN103416645A (en) * | 2013-08-29 | 2013-12-04 | 遵义市郎笑笑食品有限责任公司 | Recipe for fruit jelly and technique of processing fruit jelly |
| US20160021923A1 (en) * | 2014-07-24 | 2016-01-28 | Solazyme, Inc. | High-Protein Gelled Food Products Made Using High-Protein Microalgae |
| US9499845B2 (en) | 2011-05-06 | 2016-11-22 | Terravia Holdings, Inc. | Genetically engineered microorganisms that metabolize xylose |
| CN106858489A (en) * | 2017-02-28 | 2017-06-20 | 陈新年 | A kind of lichee cream and preparation method thereof |
| CN107232560A (en) * | 2017-06-01 | 2017-10-10 | 李荣花 | Hypoglycemic jelly |
| CN108835570A (en) * | 2018-06-05 | 2018-11-20 | 青岛明月海藻生物科技有限公司 | A kind of prebiotic meta function jelly of seaweed ferment and preparation method thereof |
| US10264809B2 (en) | 2013-01-28 | 2019-04-23 | Corbion Biotech, Inc. | Microalgal flour |
| US12059006B2 (en) | 2008-10-14 | 2024-08-13 | Corbion Biotech, Inc. | Microalgal flour |
-
2010
- 2010-12-10 CN CN2010105820973A patent/CN101999567A/en active Pending
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| 《中国食物与营养》 20091231 崔叶洁 螺旋藻魔芋果冻的研制 第46～48页 1～6 , * |
| 《四川食品与发酵》 20001231 陈宪仪 螺旋藻果冻的研制 第50～52页 1～6 , * |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US12059006B2 (en) | 2008-10-14 | 2024-08-13 | Corbion Biotech, Inc. | Microalgal flour |
| US9499845B2 (en) | 2011-05-06 | 2016-11-22 | Terravia Holdings, Inc. | Genetically engineered microorganisms that metabolize xylose |
| CN102356834A (en) * | 2011-09-20 | 2012-02-22 | 陕西科技大学 | Sargassum fusiforme health care jelly and production method thereof |
| CN102835692A (en) * | 2012-09-01 | 2012-12-26 | 山东博然螺旋藻生物股份有限公司 | Preparation method of ready-to-eat spirulina granule preserved at room temperature |
| CN102835692B (en) * | 2012-09-01 | 2013-07-31 | 山东博然螺旋藻生物股份有限公司 | Preparation method of ready-to-eat spirulina granule preserved at room temperature |
| US10264809B2 (en) | 2013-01-28 | 2019-04-23 | Corbion Biotech, Inc. | Microalgal flour |
| CN103416645A (en) * | 2013-08-29 | 2013-12-04 | 遵义市郎笑笑食品有限责任公司 | Recipe for fruit jelly and technique of processing fruit jelly |
| US20160021923A1 (en) * | 2014-07-24 | 2016-01-28 | Solazyme, Inc. | High-Protein Gelled Food Products Made Using High-Protein Microalgae |
| WO2016014912A1 (en) * | 2014-07-24 | 2016-01-28 | Solazyme, Inc. | High-protein gelled food products made using high-protein microalgae |
| CN106858489A (en) * | 2017-02-28 | 2017-06-20 | 陈新年 | A kind of lichee cream and preparation method thereof |
| CN107232560A (en) * | 2017-06-01 | 2017-10-10 | 李荣花 | Hypoglycemic jelly |
| CN108835570A (en) * | 2018-06-05 | 2018-11-20 | 青岛明月海藻生物科技有限公司 | A kind of prebiotic meta function jelly of seaweed ferment and preparation method thereof |
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Application publication date: 20110406 |