The present invention relates to a preparation method of high-quality apple jam. The preparation method integrates crushing, pulping and steam enzyme deactivation, and immediately adopts ultra-fast cooling after pulping and enzyme deactivation. The ultra-fast cooling integrates vacuum cooling and chilled brine conduction cooling. The whole technological process features strict control over parameters, retention of the original color, luster, flavor and nutrients. The present invention includes the following procedures: quality control of raw materials, namely apples, combination of crushing, pulping and steam enzyme deactivation, ultra-fast cooling, filtration, separation, multi-effect low-temperature concentration, formulating, canning, sterilization and fast cooling. The preparation process of the present invention not only greatly reduces the enzymatic browning of the polyphenol oxidase, but also effectively avoids losses of its flavor and nutrients such as sugar, proteins, mineral substances and etc., obtaining high-quality apple jam with excellent color, and taste and therefore having a huge market promotion value.

The present invention relates to a preparation method of high-quality apple jam. The preparation method integrates crushing, pulping and steam enzyme deactivation, and immediately adopts ultra-fast cooling after pulping and enzyme deactivation. The ultra-fast cooling integrates vacuum cooling and chilled brine conduction cooling. The whole technological process features strict control over parameters, retention of the original color, luster, flavor and nutrients. The present invention includes the following procedures: quality control of raw materials, namely apples, combination of crushing, pulping and steam enzyme deactivation, ultra-fast cooling, filtration, separation, multi-effect low-temperature concentration, formulating, canning, sterilization and fast cooling. The preparation process of the present invention not only greatly reduces the enzymatic browning of the polyphenol oxidase, but also effectively avoids losses of its flavor and nutrients such as sugar, proteins, mineral substances and etc., obtaining high-quality apple jam with excellent color, and taste and therefore having a huge market promotion value.

Capsules contain in their interior a water-based substance, and are coated with a film of alginate of an alkaline earth metal selected from calcium and magnesium. The capsules are of a larger size than previous capsules, while maintaining their sphericality. The capsules of water-based substances are obtained by incubating the capsules in suspension.

Capsules contain in their interior a water-based substance, and are coated with a film of alginate of an alkaline earth metal selected from calcium and magnesium. The capsules are of a larger size than previous capsules, while maintaining their sphericality. The capsules of water-based substances are obtained by incubating the capsules in suspension.

Proposed are a Shine Muscat jelly and a preparation method thereof using Shine Muscat, collagen, lactic acid bacteria, sugar, and konjac powder, specifically, sugar, konjac powder, low-molecular-weight collagen, and water are added to a trituration liquid of mature Shine Muscat, followed by boiling and cooling. Lactic acid bacteria powder is added thereto, and the resulting second mixture is transferred into a jelly mold and cooled again. With beneficial ingredients, this jelly possesses a high sensory appeal, and offers convenience, portability, and high consumer preference. The jelly exhibits excellent flavor, strong nitrite scavenging, and anti-thrombotic activities, making it a health functional food for improving blood circulation, preventing aging and cancer, and alleviating stress, which leads it to a very useful invention in the food industry. The jelly also will produce economic value by efficiently using Shine Muscat with limited storage capacity and creating high-value-added jelly from lower-quality fruits.

Proposed are a Shine Muscat jelly and a preparation method thereof using Shine Muscat, collagen, lactic acid bacteria, sugar, and konjac powder, specifically, sugar, konjac powder, low-molecular-weight collagen, and water are added to a trituration liquid of mature Shine Muscat, followed by boiling and cooling. Lactic acid bacteria powder is added thereto, and the resulting second mixture is transferred into a jelly mold and cooled again. With beneficial ingredients, this jelly possesses a high sensory appeal, and offers convenience, portability, and high consumer preference. The jelly exhibits excellent flavor, strong nitrite scavenging, and anti-thrombotic activities, making it a health functional food for improving blood circulation, preventing aging and cancer, and alleviating stress, which leads it to a very useful invention in the food industry. The jelly also will produce economic value by efficiently using Shine Muscat with limited storage capacity and creating high-value-added jelly from lower-quality fruits.

Disclosed are an oral film and stick jelly containing glutathione and a milk thistle extract. Provided are an oral disintegrating film, an oral mucosal adhesive film, and a stick jelly that contain glutathione, a milk thistle extract, or the like as an active ingredient, and thus are highly efficacious in improving absorption in the oral mucosa, antioxidant activity, and anti-inflammatory activity, strengthening immunity, and enhancing liver function of humans and companion animals.