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Weight-reducing jelly and preparation method thereof

A technology for slimming fruit and jelly glue, applied in the field of slimming jelly and its preparation, can solve the problems of insufficient elasticity and toughness of the product, and achieve the effects of good taste and appearance, rich nutrition, and improved elasticity and gel strength

Inactive Publication Date: 2010-03-10
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the single use of konjac in this finished product leads to insufficient elasticity and toughness of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0018] Embodiment: a kind of preparation method of slimming jelly comprises the following steps:

[0019] (1) Prepare black fungus homogenate: weigh 100g black fungus, wash, soak for 50-60 minutes, make it completely rehydrated, remove black fungus, drain, and the weight ratio is black fungus: water = 1: 1.3 Add water in the proportion of the mixture, crush it with a beater, and then finely grind it with a colloid mill to make it pass through a 120-140 mesh sieve, then add 1500ml of water and cook to obtain a viscous homogenate, which is set aside.

[0020] (2) Preparation of jelly colloid: dissolve 20.0g konjac powder, 10.0g K-carrageenan, and 10.0g xanthan gum into 1000ml of hot water at 60°C, adjust the pH to 10 with sodium bicarbonate, and stir with a mixer at 400r / min After 20 minutes, it was mixed evenly and fully swelled to obtain jelly.

[0021] (3) Preparation of slimming jelly: fully mix the homogenate in step (1), jelly gel in step (2) and 5 g of agar, boil and kee...

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PUM

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Abstract

The invention relates to a weight-reducing jelly which mainly comprises Jew's-ear, a sweetening agent without heat value, a gelling agent, an emulsifying agent and water. The preparation method of theweight-reducing jelly comprises the steps of preparing Jew's-ear slurry, preparing a jelly colloid and preparing the weight-reducing jelly. In the invention, the Jew's-ear has the functions of lowering blood sugar and blood fat, resisting cancers and beautifying the face, has brown color, soft handfeel, delicious taste and abundant nutrition and can be used in meat or vegetable dish; an auxiliaryagent is rivier giantarum micropowder with the functions of reducing the weight, cleaning the stomach, conditioning the bowel, expelling toxin and relaxing bowels; and aspartame can not cause the raising of the blood sugar and is suitable for a diabetic to use, and the added modified starch can obviously enhance the elasticity and the gel strength of the jelly. The jelly is a health-care food with the functions of lowering the blood sugar and the blood fat, reducing the weight, resisting the cancers, beautifying the face and the like.

Description

technical field [0001] The invention relates to a jelly food and a preparation method thereof, in particular to a slimming jelly and a preparation method thereof. Background technique [0002] In recent years, obesity has become one of the important factors affecting human health and longevity. Scientific research at home and abroad has proved that many diseases that endanger human beings are all related to the poisoning of internal organs. These are more or less related to obesity. With the development of modern society and the improvement of living standards, obesity has a tendency to increase year by year. Therefore, the development of natural and healthy food with weight loss function complies with the market demand. [0003] Jelly is favored by consumers, especially children, with its smooth mouthfeel and pleasant taste, and has become a popular snack food today. Most of the currently commercially available jellies are made from gelling agents, sweeteners, essences ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/06A23L1/29A23L21/10
Inventor 庞杰吴春华温成荣曾援范琳琳
Owner FUJIAN AGRI & FORESTRY UNIV
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