Nutrient jelly containing microalgae DHA (Docosahexaenoic Acid) and preparation method thereof

A technology of microalgae and jelly, applied in the fields of food preparation, application, food science, etc., can solve the problems of being difficult for children and teenagers to accept, poor taste and unattainable taste, etc., and achieve the effect of strong development sustainability.

Active Publication Date: 2012-04-25
GUANGDONG RUNKE BIOLOGICAL ENG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the impact of dietary structure, the daily intake of human body from food is far from reaching the intake recommended by the International Nutrition Organization. Especially for children and adolescents in the growth and development stage, supplementing a certain amount of DHA every day is helpful. Due to the normal development of its mind, brain intelligence and eyesight, however, due to the poor taste and taste of DHA itself, with a slight smell of seaweed, it is not easy to be accepted by children and teenagers when taken directly

Method used

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  • Nutrient jelly containing microalgae DHA (Docosahexaenoic Acid) and preparation method thereof
  • Nutrient jelly containing microalgae DHA (Docosahexaenoic Acid) and preparation method thereof
  • Nutrient jelly containing microalgae DHA (Docosahexaenoic Acid) and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] Preparation of nutritional jellies containing microalgal DHA, such as figure 1 shown:

[0050] (1) 100g white granulated sugar, 2g hydrophilic colloid (1.1g of refined carrageenan, 0.8g of konjac mannan, 0.1g of xanthan gum) and 0.2g of potassium sorbate were uniformly added, and then 750g was added and the temperature was Water at a temperature of 20-25° C., stir evenly, stand for 30 minutes, heat to 95° C. while stirring, and keep the temperature for 5 minutes to obtain a jelly glue solution.

[0051] (2) Weigh 2.5g of acidity regulator (wherein chelate salt KCl is 0.5g, citric acid is 2g) and dissolve with a small amount of warm water (45-55°C) to obtain an acid solution.

[0052] (3) Weigh 0.3g of microalgae DHA powder (the DHA content is 7% by mass, the same as in the following examples) and 0.05g of compound antioxidants (L-ascorbyl palmitate, vitamin E and rosemary extract by mass) The ratio of 20:5:2, the same in the following examples) is uniform, and dissolv...

Embodiment 2

[0058] (1) Mix 120g white granulated sugar, 3.5g hydrophilic colloid (wherein refined carrageenan is 2g, konjac mannan is 1.35g, and xanthan gum is 0.15g) and 0.35g potassium sorbate, and then add 750g temperature Water at 20-25° C., stir evenly, let stand for 30 minutes, heat to 95° C. while stirring, and keep the temperature for 5 minutes to obtain a jelly glue solution.

[0059] (2) Weigh 3g of acidity regulator (wherein chelate salt KCl is 0.8g, citric acid is 2.2g), dissolve with a small amount of warm water (45-55°C) to obtain an acid solution.

[0060] (3) Weigh 1 g of microalgae DHA powder and mix with 0.08 g of compound antioxidant, and dissolve with a small amount of warm water (45-55 °C).

[0061] (4) When the jelly glue solution is naturally lowered to 75°C, add the acid solution obtained in step (2), the solution obtained in step (3) and 2 g of orange essence, and stir evenly, the pH value is 3.7-4, and the solution is heated with heat. The weight of boiling wate...

Embodiment 3

[0066] (1) Mix 150g white granulated sugar, 5g hydrophilic colloid (wherein refined carrageenan is 2.8g, konjac mannan is 2g, and xanthan gum is 0.2g) and 0.5g potassium sorbate, and then add 750g and the temperature is Water at a temperature of 20-25° C., stir evenly, stand for 30 minutes, heat to 95° C. while stirring, and keep the temperature for 5 minutes to obtain a jelly glue solution.

[0067] (2) Weigh 5g of acidity regulator (wherein chelate salt KCl is 1g, citric acid is 4g), dissolve with a small amount of warm water (45~55℃) to obtain acid solution.

[0068] (3) Weigh 1.5g of microalgae DHA powder and mix with 0.12g of compound antioxidant, and dissolve with a small amount of warm water (45~55℃).

[0069] (4) When the jelly glue solution is naturally lowered to 75°C, add the acid solution obtained in step (2), the solution obtained in step (3) and 3 g of orange essence, and stir evenly, the pH value is 3.7-4, and the The weight of boiling water is fixed to 1000g t...

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Abstract

The invention discloses a nutrient jelly containing microalgae DHA (Docosahexaenoic Acid) and a preparation method thereof. The nutrient jelly comprises the following components of 0.002-0.0105 percent of the microalgae DHA, 0.20-0.50 percent of hydrophilic colloid, 10.0-15.0 percent of sweetening agent, 0.25-0.50 percent of acidity regulator, 0.02-0.05 percent of preservative, 0.005-0.012 percent of antioxidant and 0.1-0.3 percent of flavor composition. The preparation method disclosed by the invention comprises the following steps of: uniformly mixing the sweetening agent, the hydrophilic colloid and the preservative, then adding the mixer in water and uniformly stirring; heating the mixer until the hydrophilic colloid is completely dissolved; reducing the temperature to be 75-85DEG C; adding microalgae DHA powder, the antioxidant and the acidity regulator; adding to a certain weight with water; filling, sealing, sterilizing, fishing, leaching and cooling the mixer; and after the mixer is qualified by the inspection, obtaining the nutrient jelly containing the microalgae DHA. The nutrient jelly obtained by improving the formula and the preparation process retains original mouthfeeling within the guarantee period without adverse off flavor; and the microalgae DHA has favorable stability within the guarantee period of the jelly without influencing the mouthfeeling and the flavor of the jelly.

Description

technical field [0001] The invention belongs to the technical field of food production, and relates to a nutritional jelly containing polyunsaturated fatty acid microalgae DHA and a preparation method thereof. Background technique [0002] Jelly is a kind of leisure food, and also a healthy food with low calorie and high dietary fiber. It is mainly made of edible hydrophilic colloid, white granulated sugar, fruit juice, etc., and processed through the processes of boiling gelatin, blending, canning, and sterilization. jelly food. Because of its crystal appearance, bright color and sweet and sour taste, it is deeply loved by consumers, especially teenagers and children. In recent years, with the continuous improvement of people's living standards and the demand for the nutritional value of food, more attention has been paid to the nutritional value and health care functions of jelly, and jelly products have become more nutritious, natural and functional. The nutritional and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/06A23L1/30A23L21/10
Inventor 李建平张影霞黄巍峰郑晓辉
Owner GUANGDONG RUNKE BIOLOGICAL ENG
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