Health jelly and processing method thereof

Abstract

The invention belongs to the technical field of processing of functional foods, and aims at providing health jelly based on the characteristic that jelly is popular with children. The health jelly provided by the invention is characterized by being prepared from the following raw materials in percentage by weight: 10%-20% of lemon juice, 1%-3% of serpentgrass juice, 4.5%-6% of skim milk powder, 8%-10% of soft white sugar, 10%-15% of honey, 0.15%-1.5% of guar gum, 0.25%-0.5% of carrageenan, 0.02%-0.05% of a flavoring agent, and the balance being magnetized water, wherein the sum of the percentage by weight of the various components is 100%. A processing method of the health jelly provided by the invention comprises the steps of preparing the lemon juice and the serpentgrass juice, mixing the raw materials, boiling the mixture, filtering, filling, sterilizing and cooling. The health jelly provided by the invention has a health function on the basis of keeping the original mouth feel of jelly; the jelly processing method is simple, convenient and feasible and is applied to large-scale processing production.

Description

[0001] technical field [0002] The invention belongs to the technical field of functional food processing, and in particular relates to a health jelly and a processing method thereof. Background technique [0003] Jelly, also known as jelly, is mainly composed of water and carrageenan. It is loved by women and children because of its crystal appearance, bright color, soft and smooth taste, sweet and moist. The production of jelly is mainly prepared by adding thickeners (sodium alginate, agar, gelatin, carrageenan, etc.) to various artificial flavors, colorants, sweeteners, and sour agents. Although the ingredients in jelly come from seaweed and Terrestrial plants are treated with acid, alkali, bleaching and other processes during the extraction process, so that their original vitamins, inorganic salts and other nutrients are lost. Sodium alginate and agar belong to dietary fiber, but intake Too much will affect the body's absorption of fat and protein, especially inorganic...

AI Technical Summary

Problems solved by technology

The production of jelly is mainly prepared by adding thickeners (sodium alginate, agar, gelatin, carrageenan, etc.) to various artificial flavors, colorants, sweeteners, and sour agents. Although the ingredients in jelly come from seaweed and Terrestrial plants are treated with acid, alkali, bleaching and other processes during the extraction process, so that their original vitamins, inorganic salts and other nutrients are lost. Sodium alginate and agar belong to dietary fiber, but intake Too much will affect the body's absorption of fat and protein, especially inorganic salts such as iron and zinc are combined into an insoluble mixture, which reduces the absorption of trace elements such as iron and zinc by the human body

Therefore its nutritive value of the jelly that occurs on the market is lower at present, let alone health care efficacy