Meal replacement jelly powder and preparation method thereof
A technology of jelly powder and meal replacement fruit, which is applied in the field of health food, can solve problems such as skin relaxation, insomnia and anxiety, and achieve the effect of enhancing satiety, enhancing satiety, and lowering glycemic index
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Embodiment 1
[0036] Example 1: Meal replacement jelly powder
[0037] 1. Raw materials:
[0038]
Weight (kg)
35
1
40
Konjac Gum
5
10
wheat dietary fiber
3
0.1
Collagen
0.3
Vitamin C
0.2
0.4
Apple Juice Powder
5
total
100
[0039] 2. Preparation method: Weigh the raw materials according to the proportion, put all the raw materials into the mixer, mix for 30 minutes, and pack the mixed raw materials quantitatively, 30g / bag.
[0040] 3. How to eat: Use warm water above 75°C to prepare the meal replacement jelly powder and warm water at a weight ratio of 30:220, stir evenly, and eat after cooling and solidifying.
Embodiment 2
[0041] Example 2: Meal replacement jelly
[0042] 1. Raw materials:
[0043]
Weight (kg)
20
8
20
Konjac Gum
15
4
oat fiber
7
citrus fiber
7
1
Collagen
1.4
Vitamin C
0.1
1.5
Strawberry Juice Powder
15
total
100
[0044] 2. Preparation method: Weigh the raw materials according to the proportion, put all the raw materials into the mixer, mix for 40 minutes, and pack the mixed raw materials quantitatively.
[0045] 3. How to eat: Use warm water above 75°C to mix the meal replacement jelly powder to warm water at a weight ratio of 30:250, stir evenly, and eat after cooling and solidifying.
Embodiment 3
[0046] Example 3: Meal replacement jelly
[0047] 1. Raw materials:
[0048]
Weight (kg)
polydextrose
30
3
35
Konjac Gum
8
6
citrus fiber
8
0.42
[0049] Collagen
0.6
Vitamin C
0.18
0.8
cocoa powder
8
total
100
[0050] 2. Preparation method: Weigh the raw materials according to the proportion, put all the raw materials into the mixer, mix for 35 minutes, and pack the mixed raw materials quantitatively.
[0051] 3. Edible method: Use warm water above 75°C to mix the weight ratio of meal replacement jelly powder and warm water at a ratio of 30:230, stir evenly, and eat after cooling and solidifying.
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