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Energy sustained-release nutritional jelly using konjaku flour as carrier and preparation thereof

A technology of slow-release nutrition and konjac flour, applied in food preparation, application, food science, etc., can solve problems such as lack of nutrition, achieve the effects of wide source of raw materials, energy prevention, and health promotion

Active Publication Date: 2013-04-17
FUZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional 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 nutritional jelly using konjaku flour as carrier and preparation thereof
  • Energy sustained-release nutritional jelly using konjaku flour as carrier and preparation thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Konjac flour 5 g, maltodextrin and glucose 15 g (mass ratio 1:1), nutrients 10 g (soybean protein 9.4 g, Fe 2+ 0.3 g, vitamin C 0.3 g), citric acid 0.05 g, sweetener 0.35 g, citrus flavor food flavor 0.05 g, citrus yellow pigment 0.05 g, water 469.5 g. The sum of the above-mentioned raw materials is calculated by 500g.

[0022] The preparation method is as follows:

[0023] 1. Add konjac flour to water to make it fully swell, then put it in a 70-95°C water bath and stir evenly, and place it at a constant temperature for 25-45 minutes to completely dissolve the colloid.

[0024] 2. Dissolve the energy substance in cold or warm water, stir evenly, put it in a water bath at 70-95°C, and stir for 20-30 minutes while heating.

[0025] 3. Dissolve nutrients such as protein, minerals and vitamins in cold or warm water, and stir well.

[0026] 4. Fully mix the prepared colloidal solution, energy substance solution and nutrients, and then cook for 20-30 minutes at a temperat...

Embodiment 2

[0032] Konjac flour 60 g, maltodextrin and glucose 175 g (mass ratio 1:3), nutrients 75 g (soybean protein 74 g, Ca 2+ 0.5 g, vitamin C 0.5 g), citric acid 0.75 g, sweetener 2.5 g, strawberry essence 0.25 g, strawberry pigment 0.25 g, water 186.25 g. The sum of the above-mentioned raw materials is calculated by 500g.

[0033] The preparation method is as follows:

[0034] 1. Add konjac flour to water to make it fully swell, then put it in a 70-95°C water bath and stir evenly, and place it at a constant temperature for 25-45 minutes to completely dissolve the colloid.

[0035] 2. Dissolve the energy substance in cold or warm water, stir evenly and put it into water at 70-95°C, and stir for 20-30 minutes while heating.

[0036] 3. Dissolve protein, minerals and vitamins in cold or warm water and stir well.

[0037] 4. Fully mix the prepared colloidal solution, energy substance solution and nutrient substance solution and cook for 20-30 minutes at a temperature of 80-110°C. A...

Embodiment 3

[0043]An energy slow-release nutritional jelly with the function of controlling postprandial blood sugar, its formula is: 5 g of konjac flour, 15 g of energy substances (the above energy substances are dextrin, maltodextrin, glucose, sweet potato starch, glutinous rice starch, corn Starch, wheat starch and tapioca starch or one or more compound), nutrients 10 g (any edible protein, any edible minerals and vitamins), citric acid 0.05 g, sweetener 0.35 g, citrus flavor Food flavor 0.05 g, citrus yellow pigment 0.05 g, water 469.5 g. The sum of the above-mentioned raw materials is calculated by 500g. The preparation method is the same as in Example 1 to obtain energy slow-release nutrient jelly.

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Abstract

The invention provides a method for preparing energy sustained-release nutritional jelly using konjaku flour as a carrier and belongs to the technical field of food preparation. The energy sustained-release nutritional jelly comprises the following raw materials: konjaku flour, energy matter, nutrients and additives. The method is characterized in that: the energy matter and nutrients are embedded into a meshy structure formed by konjaku flour hydrophilic gel, so that the energy matter is released stably from meshes, and an effect of slowly releasing energy is achieved; and nutrients are provided. The energy sustained-release nutritional jelly product provides an energy-sustained-release (carbohydrate) product for people with diabetes and obesity. The raw material formula is scientific and reasonable, and the preparation method is well-operated and low in cost. The production process is feasible, the raw materials of the production process are widely available, and the cost of the production process is low. In addition, compared with common jelly, the energy sustained-release nutritional jelly also has the effects of providing energy matters and releasing energy in a sustained manner and can create obvious economic and social benefit.

Description

technical field [0001] The invention belongs to the field of food technology preparation, and more specifically relates to an energy slow-release nutritional 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] Jelly is a snack foo...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/064A23L1/30A23L1/09A23L1/214A23L19/10A23L21/12
Inventor 汪少芸陈秋妹郭淋凯林月萍廖兰饶平凡
Owner FUZHOU UNIV
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