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

A technology of microalgae and jelly, which is applied in food preparation, application, food science, etc., can solve problems that are not easily accepted by children and teenagers, poor taste and taste, and cannot be achieved, and achieve the effect of strong development sustainability

Active Publication Date: 2013-04-03
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 jelly containing microalgae DHA, such as figure 1 Shown:

[0050] (1) Evenly mix 100g white granulated sugar, 2g hydrophilic colloid (1.1g refined carrageenan, 0.8g konjac mannan, 0.1g xanthan gum) and 0.2g potassium sorbate, then add 750g and the temperature is Stir the water at 20-25°C evenly, let it stand for 30 minutes, heat it to 95°C while stirring, and keep it warm for 5 minutes to obtain the jelly glue.

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

[0052] (3) take by weighing 0.3g microalgae DHA powder (DHA content is mass percent 7%, following examples are the same) and 0.05g compound antioxidant (L-ascorbyl palmitate, vitamin E and rosemary extract by mass Ratio 20: 5: 2, the following examples are the same), evenly, dissolve with a small amount of warm water (45~55°C).

[0053] (4) When the jelly ...

Embodiment 2

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

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

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

[0061] (4) When the jelly liquid naturally drops to 75°C, add the acid solution obtained in step (2), the solution obtained in step (3) and 2g of orange essence, and stir evenly. The pH value is 3.7-4. The boiling water is fixed to 1000g, and the jelly solution is obtained.

[0062] (5) Fill and seal the jelly soluti...

Embodiment 3

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

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

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

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

[0070] (5) Fill and seal the jelly solutio...

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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 Patents(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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