Collagen jelly and preparation method thereof

A collagen and jelly technology, which is applied to the field of collagen jelly and its preparation, can solve the problems of lack of nutrition of gel raw materials, unsatisfactory taste, and lack of improvement, so as to improve food value and safety, enrich collagen, Soft and smooth taste

Inactive Publication Date: 2013-03-13
许心园 +1
View PDF0 Cites 0 Cited by
  • 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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

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.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/06A23L1/09A23L21/10
Inventor 许心园卢省平
Owner 许心园
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap