Gel-type candy for refreshing mind and cooling brain and preparation method thereof
A refreshing, gel-type technology, applied in confectionary, confectionery industry, food science, etc., to achieve the effects of active brain nerves, improved reaction speed, and accelerated physical recovery
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Embodiment 1
[0045] Embodiment 1 Refreshing gel-type candy and its preparation
[0046] The gel-type candy formula is as follows:
[0047]
[0048] Preparation method: Weigh raw materials according to the proportion, firstly mix pectin with 1 / 2 white sugar, heat 30 parts of fructose syrup to boiling, slowly add the heated fructose syrup into the mixture of pectin and white sugar , stir until the pectin is completely dissolved and no grains are visible, as Mixture 1. The remaining 1 / 2 white granulated sugar, maltooligosaccharides, guarana extract, maca powder, and black tea extract were mixed evenly and added to 10 parts of water, heated and dissolved until there were no particles, as mixture 2. Add vitamin B1, vitamin C, blueberry essence, citric acid, sodium citrate, and calcium chloride to 5 parts of water to form mixture 3. Slowly add mixture 2 to mixture 1, and stir while adding. Finally, add mixture 3 to mixture 1 and 2. After stirring evenly, pour the final mixture into the pre-...
Embodiment 2
[0051] Embodiment 2 Refreshing gel-type candy and preparation thereof
[0052] The gel-type candy formula is as follows:
[0053]
[0054] The preparation method is the same as that described in Example 1.
[0055] Specifications: 5g / capsule, 20 capsules / box.
[0056] Edible method: Recommended daily consumption: ≤10 capsules / day.
Embodiment 3
[0057] Embodiment 3 Refreshing gel-type candy and preparation thereof
[0058] The gel-type candy formula is as follows:
[0059]
[0060] Preparation:
[0061] 1. Weigh the raw materials according to the ratio;
[0062] 2. Preparation of sugar solution: firstly, mix pectin with 5 times white sugar and sodium citrate, add appropriate amount of water, stir at high speed, add the remaining white sugar and fructose syrup after dissolving, and filter the mixed sugar solution over 80 mesh spare;
[0063] 3. Boil sugar: Add sorbitol and maltooligosaccharides to the filtered sugar liquid, heat up to 110°C, and cool down to 100°C with cold water in the jacketed pot;
[0064] 4. Gelatin hydration: Stir and mix the gelatin with the remaining water, heat, filter, add the gelatin solution to the sugar solution and stir evenly;
[0065] 5. Blending: dissolve citric acid, malic acid, and apple juice concentrate with a small amount of water, add them to the above mixed liquid, and sti...
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