Low-sugar jelly and processing method thereof

A processing method and candy technology, applied in application, food preparation, food science, etc., can solve the problem that children should not eat too much.

Inactive Publication Date: 2013-03-27
DALIAN LAOMUTOU DOOR IND ENG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because the current jelly products are more or less added with some

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] Weigh 1 part of edible agar, add 10 parts of deionized water, add 2 parts of xylitol, stir at 60°C for 20 minutes, after the edible agar is completely melted, cool to 40°C, and pot immediately.

Embodiment 2

[0010] Weigh 1 part of carrageenan, add 10 parts of deionized water, add 2 parts of xylitol, and stir at 65°C for 15 minutes. After the carrageenan is completely melted, cool to 45°C and pot immediately.

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PUM

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Abstract

The invention discloses a low-sugar jelly containing 1-2 parts of edible auxiliary materials, 8-12 parts of deionized water and 1-3 parts of xylitol. The low-sugar jelly is beneficial to dental health and body health and has a crystal clear appearance, a bright color and a sweet and delicious taste, and the jelly types are enriched.

Description

technical field [0001] The invention relates to a jelly, in particular to a low-sugar jelly and a processing method thereof. Background technique [0002] As a snack food, jelly is crystal clear, colorful and sweet, and is deeply loved by consumers, especially children. Jelly is mostly made of alginate, etc., and contains more dietary fiber. Dietary fiber is a very important and internationally recognized functional food base material, which is very helpful to human health. But, because the present jelly product has some artificial chemical compounds more or less, therefore should not eat too much for children. Contents of the invention [0003] The application provides a low-sugar jelly, which is a healthy food. [0004] It is characterized in that it contains 1-2 parts of edible auxiliary materials, 8-12 parts of deionized water and 1-3 parts of xylitol. [0005] The auxiliary materials used are: edible agar, carrageenan, and taro gum. [0006] The processing method ...

Claims

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Application Information

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IPC IPC(8): A23L1/072A23L1/09A23L21/18
Inventor 林全庆
Owner DALIAN LAOMUTOU DOOR IND ENG
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