Energy sustained-release sucked jelly with function of controlling postprandial blood sugar and preparation method thereof

A postprandial blood sugar and jelly technology, which is applied in the field of energy slow-release absorbable jelly and its preparation, can solve problems such as lack of nutrition, achieve the effect of wide raw materials, maintain abundant energy, and feasible process

Inactive Publication Date: 2012-04-18
FUZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional inhalable jelly on the market is mainly made of thickeners, flavoring agents, salt, etc., and has not been favored by most people due to lack of nutrition

Method used

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  • Energy sustained-release sucked jelly with function of controlling postprandial blood sugar and preparation method thereof
  • Energy sustained-release sucked jelly with function of controlling postprandial blood sugar and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Xanthan gum 1.5g, CMC 3.5g, maltodextrin 75g, white sugar 25g, water 395g, citric acid 0.6g.

[0025] The preparation method is as follows:

[0026] (1) Stir xanthan gum, CMC, and white sugar evenly, sprinkle the above mixture into cold water under stirring conditions to disperse it and prevent caking, put it in an 80°C water bath, and let it stand for 30 minutes to make it Sufficient water swelling.

[0027] (2) Mix maltodextrin and compound glue evenly, heat to boiling under stirring condition, and keep it in a slightly boiling state for 10~15 minutes, during this process, add water to maintain the total weight of raw materials, and finally remove the surface layer Foam.

[0028] (3) Dissolve citric acid with a small amount of water first. When the above mixture is cooled to 70°C, add citric acid under stirring condition and mix well.

[0029] (4) Pour the above mixture into the mold, and let it cool naturally at room temperature.

Embodiment 2

[0031] Xanthan gum 1.0g, CMC 4.0g, maltodextrin 50g, tapioca starch 25g, white sugar 30g, water 390g, citric acid 0.75g.

[0032] The preparation method is as follows:

[0033] (1) Stir xanthan gum, CMC, and white sugar evenly, sprinkle the above mixture into cold water under stirring conditions to disperse it and prevent caking, put it in an 80°C water bath, and let it stand for 30 minutes to make it Sufficient water swelling.

[0034] (2) Mix maltodextrin and tapioca starch evenly, then mix evenly with the compound glue, heat to boiling under stirring conditions, and keep it in a slightly boiling state for 10~15min. During this process, add water to maintain raw materials Gross weight, finally remove the surface layer of foam.

[0035] (3) Dissolve citric acid with a small amount of water first. When the above mixture is cooled to 70°C, add citric acid under stirring condition and mix well.

[0036] (4) Pour the above mixture into the mold, and let it cool naturally at ro...

Embodiment 3

[0038] An energy slow-release inhalable jelly with the function of controlling postprandial blood sugar. The formula is: 1.5g xanthan gum, 0.5g CMC, 50g maltodextrin, 28g glutinous rice flour, 30g white sugar, and 390g water. The preparation method is the same as in Example 2, and the energy slow-release inhalable jelly is obtained.

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PUM

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Abstract

The invention provides a method for preparing energy sustained-release sucked jelly with a function of controlling postprandial blood sugar. The sucked jelly is prepared from hydrophilic gel, malto dextrin and starch. The method is characterized in that: an energy substance is embedded in a network structure formed by the hydrophilic gel, and is stably released from pores of the network, so that the energy is slowly released. The production process is feasible, the raw materials are wide in sources, and the cost is low; in addition, compared with the common sucked jelly, the energy sustained-release sucked jelly has effects of providing the energy substance and slowly releasing energy, and has obvious economical and social benefits.

Description

technical field [0001] The invention belongs to the field of food technology preparation, and more specifically relates to an energy slow-release inhalable jelly with the function of controlling postprandial blood sugar and a preparation method thereof. Background technique [0002] With the continuous improvement of food technology, medicine, and biotechnology and the renewal of dietary concepts, people's requirements for a reasonable dietary structure are also gradually increasing. Energy slow-release functional food is a new type of product in the international nutritional food market. With the continuous enhancement of national health awareness, the consumer group expecting to use food to improve their physical condition is obviously expanding, and the market for energy slow-release food is also continuously expanding. In China, although energy slow-release food is still in its infancy, it has attracted more and more people's attention. [0003] Inhalable jelly is a ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/072A23L1/09A23L21/18
Inventor 汪少芸林月萍饶平凡
Owner FUZHOU UNIV
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