Micronized kelp jelly

A technology of kelp micropowder and jelly, which is applied in application, food preparation, food science and other directions, can solve the problems of not using kelp micropowder, etc., and achieve the effects of excellent taste, increased specific surface area, refreshing and mellow taste

Inactive Publication Date: 2012-04-25
毕金友
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Among the various nutritional and health-care jelly mentioned in the patent literature in recent years, there is no use of kelp micropowder to formulate products with health functions of lowering blood pressure and blood fat.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0013] A kind of kelp micropowder jelly, which is composed of 20% kelp micropowder, 20% granulated sugar, 0.7% isinglass, 0.15% citric acid, and 59.15% by weight. .

[0014] Preparation method of kelp micronized jelly: 1. Make jelly base material-put water, isinglass and sugar in the pot, and stir while heating until the isinglass is boiled; 2. Add micronized kelp, heat and boil, stir and mix thoroughly, and let cool ; 3. Pour the above semi-finished products into the jelly mold and cool.

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PUM

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Abstract

The invention which provides a jelly with the health functions of blood pressure reduction and blood fat reduction concretely relates to a micronized kelp jelly. A technical scheme of the jelly is characterized in that the jelly comprises, by weight, 5-20% of micronized kelp, 8-20% of sugar or honey, 0.5-0.7% of a thickener, 0.15% of an antiseptic, and 59.15-86.35% of water, wherein the micronized kelp is micropowder prepared with an ultramicro pulverizer, the thickener is sodium alginate, agar, gelatin, carragheenan and the like, and the antiseptic is citric acid, benzoic acid, sodium benzoate, sorbic acid, potassium sorbate and the like. The micronized kelp jelly which has the advantages of fresh and sweet taste and easily absorbed nutrition and has the health functions of blood pressure reduction and blood fat reduction is suitable for the auxiliary health care of daily foods of patients suffering from hypertension, hyperlipidemia and the like and general consumers.

Description

Technical field [0001] The invention relates to a kelp micropowder jelly, in particular to a jelly with the functions of lowering blood pressure and blood lipid. Background technique [0002] In recent years, patent documents related to various nutritional and health-care jelly, no product with the functions of lowering blood pressure and lowering blood fat has been formulated with kelp powder. For example, the invention with patent number 200610035579 published in China Patent Information Center-a mulberry leaf health jelly and its preparation method, the raw material formula of the mulberry leaf health jelly is: mulberry leaf extract powder 4.5 to 6%, white sugar 8 to 10 %, honey 10-13%, carrageenan 0.5-0.7%, flavor 0.04%, citric acid 0.15%, water added to 100%, the invention is a health-care jelly formulated with mulberry leaves for lowering blood pressure and blood fat. [0003] Traditional Chinese medicine believes that kelp is salty and cold in nature, and has the effects of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/06A23L1/29A23L21/10A23L33/00
Inventor 不公告发明人
Owner 毕金友
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