Xylitol and radix puerariae jelly and preparation method thereof

A technology of xylitol and pueraria fruit, applied in xylitol pueraria jelly and preparation thereof, and the field of jelly and preparation thereof, can solve the problems of inability to meet the selection needs of consumer groups, limitations of nutritional components, adverse health, and the like, and achieve enhanced The human body has the ability to resist disease, does not cause dental caries, and is beneficial to oral health.

Active Publication Date: 2014-04-09
SHANDONG LONGLIVE BIO TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, there are many kinds of jelly available on the market, which are basically made of agar, gelatin, pectin and other compound glues plus colorants, nutritional enhancers, flavors, etc., which are not conducive to human health in the long run. Potential safety hazard

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1 prepares xylitol kudzu root jelly

[0020] The formula is: 10 kg of kudzu root powder, 15 kg of xylitol, 0.7 kg of carrageenan, 0.3 kg of sodium citrate, 0.3 kg of citric acid, add water to make up to 100 kg.

[0021] The preparation method is as follows:

[0022] (1) Preparation of kudzu root powder: choose fresh kudzu root without pests, wash with water to remove dust and debris attached to the surface, then peel off, soak in color protection solution for 1.5 hours to prevent non-enzymatic browning; after color protection , boil the kudzu root for 20 minutes, then dry it until the water content is 5%, crush it, and pass it through a 80-mesh sieve;

[0023] The color protecting solution is composed of citric acid, sodium pyrosulfite and water, wherein the mass concentration of citric acid is 0.3%, and the mass concentration of sodium pyrosulfite is 0.3%;

[0024] The specific method of drying is as follows: putting Pueraria lobata root into a 60° C. blas...

Embodiment 2

[0028] Embodiment 2 prepares xylitol kudzu root jelly

[0029] The formula is: 5 kg of kudzu root powder, 20 kg of xylitol, 0.4 kg of carrageenan, 0.5 kg of sodium citrate, 0.1 kg of citric acid, add water to make up to 100 kg.

[0030] The preparation method is as follows:

[0031] (1) Preparation of kudzu root powder: select fresh kudzu root without pests, wash with water to remove dust and debris attached to the surface, then peel off, soak in color protection solution for 1 hour to prevent non-enzymatic browning; after color protection, Cook the kudzu root for 20 minutes, then dry it until the water content is 4%, crush it, and pass it through a 80-mesh sieve;

[0032] The color protecting solution is composed of citric acid, sodium pyrosulfite and water, wherein the mass concentration of citric acid is 0.2%, and the mass concentration of sodium pyrosulfite is 0.3%;

[0033] The specific method of drying is as follows: put the kudzu root into a 50° C. blast constant temp...

Embodiment 3

[0037] Embodiment 3 prepares xylitol kudzu root jelly

[0038] The formula is: 15 kg of kudzu root powder, 8 kg of xylitol, 1.0 kg of carrageenan, 0.2 kg of sodium citrate, 0.5 kg of citric acid, add water to make up to 100 kg.

[0039] The preparation method is as follows:

[0040] (1) Preparation of kudzu root powder: choose fresh kudzu root without pests, wash with water to remove dust and debris attached to the surface, then peel off, soak in color protection solution for 1.5 hours to prevent non-enzymatic browning; after color protection , boil the kudzu root for 15 minutes, then dry it until the water content is 3%, crush it, and pass it through a 90-mesh sieve;

[0041]The color protecting solution is composed of citric acid, sodium pyrosulfite and water, wherein the mass concentration of citric acid is 0.4%, and the mass concentration of sodium pyrosulfite is 0.2%;

[0042] The specific method of drying is as follows: put the kudzu root into a 70° C. blast constant t...

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PUM

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Abstract

The invention discloses xylitol and radix puerariae jelly. The xylitol and radix puerariae jelly is prepared from the following raw materials in percentage by weight: 5-15 percent of radix puerariae powder, 8-20 percent of xylitol, 0.4-1.0 percent of carrageenan, 0.2-0.5 percent of sodium citrate, 0.1-0.5 percent of citric acid and the balance of water. According to the effects of radix puerariae and the xylitol, the xylitol and radix puerariae jelly has the functions of reducing cariogenic bacteria in the mouth and preventing decayed teeth of children through the xylitol, and has the beautifying and fitness effects of the radix puerariae powder. The xylitol and radix puerariae jelly, added with the sodium citrate, is sour, sweet, delicious, and free from an extraneous odor, so that the flavor and taste of the xylitol radix puerariae jelly are improved. The xylitol and radix puerariae jelly facilitates mouth health and decayed tooth prevention, is capable of strengthening tendons and bones, prolonging the life and enhancing the organic immunity, can be eaten by patients such as diabetic patients, obese patients and hypertensive patients, can be used for prediction, and can be appreciated by a great number of consumers.

Description

technical field [0001] The invention relates to a jelly and a preparation method thereof, in particular to a xylitol kudzu root jelly with rich nutrition, cool and refreshing taste, smooth taste, convenient eating and dental caries prevention and a preparation method thereof, belonging to the technical field of food. Background technique [0002] Jelly, also known as "jelly", is a Western sweet food that is semi-solid, crystal clear in appearance, fresh and diverse in color, and sweet and moist in taste. The colloid in the jelly contains two water-soluble dietary fibers, carrageenan and konjac gum. Dietary fiber is a very important and internationally recognized functional food base material. According to surveys, the intake of meat, protein and fat in the diet of many urban residents in my country far exceeds the national average level and is close to the level of developed countries. This "high-protein, high-fat" diet structure can easily lead to cardiovascular and cerebro...

Claims

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Application Information

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IPC IPC(8): A23L1/064A23L1/09A23L33/125
CPCA23L21/12A23L29/30A23L33/00A23V2002/00A23V2200/08A23V2200/30
Inventor 田哲程少博孙忠伟钤莉妍覃树林肖林
Owner SHANDONG LONGLIVE BIO TECH CO LTD
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