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Collagen jelly and preparation method thereof

A technology of collagen and jelly, which is applied in the field of collagen jelly and its preparation, can solve the problems that gel raw materials have no nutrition, the taste is not in the best state, and there is no improvement, so as to improve food value and safety, enrich collagen, Soft and smooth taste

Inactive Publication Date: 2011-07-27
许心园 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] There are also more than ten kinds of product varieties, such as cup-shaped, bowl-shaped, straw-shaped, toy-shaped, etc. Looking at the development prospect of this product, it is gratifying and has taken root in the hearts of consumers. However, due to the traditional formula of this product There has been no improvement for decades, namely Hella gum and cassava flour. The products made of these raw materials are hard, elastic, and inconvenient to chew and melt. Not only the taste is not the best, but the gel material has almost no nutrition

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Embodiment 1: the preparation method of collagen jelly, comprises the following steps:

[0016] (1) Mix and stir 20 g of sucrose, 3 g of gelatin, and 1.5 g of seaweed extract (a mixture of agar and Geliflower) according to the weight of the raw materials;

[0017] (2) Add 93ml of water into the reaction pot and boil, then slowly add 0.00001g of food coloring, 0.0003g of potassium sorbate and 0.001g of citric acid, stir for 20-25 minutes, and control the temperature at 95-98°C;

[0018] (3) Filter the product in step (2), then pour it into the original jelly sealing machine with a syrup pump, add 3 pieces of pulp at the same time, fill, seal, and cut;

[0019] (4) Sterilize in a pasteurizer for 20-25 minutes at 80°C, dry the water vapor, pack and store.

Embodiment 2

[0021] (1) Mix and stir 20 g of sucrose, 3 g of gelatin, 1.5 g of seaweed extract (a mixture of half and half of agar and agar) and 3 g of honey according to the weight of the raw materials; adding honey helps the jelly to melt at the entrance;

[0022] (2) Add 93ml of water into the reaction pot and boil, then slowly add 0.00001g of food coloring, 0.0003g of potassium sorbate and 0.001g of citric acid, stir for 20-25 minutes, and control the temperature at 95-98°C;

[0023] (3) Filter the product in step (2), then pour it into the original jelly sealing machine with a syrup pump, add 3 pieces of pulp at the same time, fill, seal, and cut;

[0024] (4) Sterilize in a pasteurizer for 20-25 minutes at 80°C, dry the water vapor, pack and store.

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Abstract

The invention discloses a collagen jelly and a preparation method thereof. The collagen jelly is a novel nutritional jelly prepared by processing gelatin and seaweed extracts according to certain proportions in a formula. The jelly prepared by taking the gelatin as a raw material and the seaweed extracts as auxiliary materials has soft and smooth taste and also has elastic gel, thereby achieving ideal taste and flavor after being eaten, being convenient for children to bite and chew for melting during eating, and avoiding the serious consequence of blocking the throat during swallowing; and meanwhile, the jelly contains rich collagen, thereby ensuring that people obtain animal collagen required by the body and enhancing the edible value and safety of the jelly.

Description

technical field [0001] The invention relates to a collagen jelly and a preparation method thereof, belonging to the field of food. Background technique [0002] As a kind of food, jelly has been in the market for 40 years since a Japanese production line and its formula technology were put on the market in Tianjin in the 1980s, and the domestic self-made production equipment has been popularized and produced for 40 years, and the market demand is increasing day by day. There are no fewer than dozens of large domestic enterprises with an output value of over 100 million yuan, such as Xizhilang, Want Want, Crystal Star, etc. [0003] There are also more than ten kinds of product varieties, such as cup-shaped, bowl-shaped, straw-shaped, toy-shaped, etc. Looking at the development prospect of this product, it is gratifying and has taken root in the hearts of consumers. However, due to the traditional formula of this product There has been no improvement for decades, namely Hell...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/06A23L1/09A23L21/10
Inventor 许心园卢省平
Owner 许心园
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