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Tea jelly sweet

A technology of jelly candy and jelly candy, which is applied in confectionary, confectionary industry, food science, etc., can solve the problems of unseen literature reports and application of tea jelly candy, and achieve improved function and commodity value, high Effect of bioavailability and delicate taste

Inactive Publication Date: 2010-12-08
云南龙润茶业集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In summary, there are no bibliographical reports and applications of the functional tea gel jelly candy identical to the formula of the present invention

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Embodiment 1: (every part of weight unit is kilogram, hereinafter the same)

[0012] Prepare a kind of anti-radiation tea gel jelly candy, its raw material is according to the following formula by weight: 1 part of superfine green tea powder, 5 parts of superfine spirulina powder, 1 part of superfine Yunnan olive powder, 35 parts of maltitol, starch syrup 32 parts, 1 part of modified starch, 2 parts of gelatin, 0.2 part of agar, 0.8 part of carrageenan, 0.9 part of lecithin, 0.1 part of hydrogenated vegetable oil, 1 part of peppermint oil, 40 parts of water. It can be produced industrially by adopting the existing production process of jelly candy. The specific preparation method is as follows: first add gelatin, agar, and carrageenan to 30% water in the formula in advance, and melt it at 52-68°C to form a composite gel solution Standby; add maltitol, water, modified starch and starch syrup together, heat to dissolve, filter to remove impurities, and then boil until the...

Embodiment 2

[0014] Prepare an enhanced anti-radiation tea gel jelly candy, its raw materials are formulated according to the following weight parts: 3 parts of green tea extract, 3 parts of spirulina extract, 2 parts of Yunnan olive extract, 32 parts of maltitol, 36 parts of starch syrup 0.5 parts of modified starch, 3 parts of gelatin, 1 part of agar, 0.3 parts of carrageenan, 3 parts of lecithin, 0.5 parts of hydrogenated vegetable oil, 3 parts of peppermint oil, and 20 parts of water. The preparation method is the same as above.

Embodiment 3

[0016] A tea jelly jelly for weight loss is prepared, and its raw materials are formulated according to the following weight parts: 3 parts of superfine Pu'er tea powder, 3 parts of superfine lotus leaf powder, 1 part of superfine hawthorn powder, 2 parts of superfine Alisma powder, 1 part of superfine rose pollen, 60 parts of maltitol, 32 parts of starch syrup, 1 part of modified starch, 3 parts of gelatin, 1 part of agar, 0.3 parts of carrageenan, 0.2 parts of lecithin, 0.3 parts of hydrogenated vegetable oil, 2 parts of peppermint oil, 26 parts of water. The preparation method is the same as above.

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PUM

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Abstract

The invention discloses a tea jelly sweet which is prepared from raw material in the formula in parts by weight: 4-10 parts of functional composition, 30-60 parts of maltitol, 30-40 parts of starch syrup, 3.5-7 parts of plural gel, 0.1-10 parts of lecithin, 0.1-3 parts of hydrogenated vegetable oil, 1-3 parts of peppermint oil and 20-40 parts of water, wherein the functional composition comprises one or several of ultra-micropowder or extractions or original materials of pu-erh tea, black tea, green tea, Oolong tea, white tea, yellow tea and dark tea and other functional factors; and the plural gel comprises modified starch, gelatine, agar and carrageenan. The invention has the characteristics of defined functions, attractive appearance, natural aroma, good taste and the like, has no artificially-synthesized pigment and essence and sweetner causing decayed tooth and is suitable for groups to eat for a long term so as to improve the sub-health state.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a functional tea gel jelly candy. Background technique [0002] Gel gum is a kind of candy with high moisture content, softness, elasticity and toughness. It has gel properties because it contains edible colloids of different properties. The product has the advantages of soft texture, fine structure, refreshing taste and long shelf life. [0003] In the face of changes in consumer demand in the candy market and the development of diversified snack foods, it will inevitably lead to a decline in the market share of traditional candies in the future. Candy companies need to find new products or categories to support a new round of competition, which has led to a more refined market . Emerging confectionery companies can continue to achieve category cultivation and exclusive rise in market segments with the help of their category functional appeals and product focus strategi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
Inventor 焦家良陈光辉宋普球李岚吴静陈尧
Owner 云南龙润茶业集团有限公司
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