Health jelly and processing method thereof

A jelly, health care technology, applied in application, food preparation, food science, etc., can solve problems such as low nutritional value, loss of nutrients, and reduced absorption

Inactive Publication Date: 2014-12-03
RONGCHENG HONGYE IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A health-care jelly, which is characterized in that the health-care jelly is processed by combining the following raw materials by weight: 15% lemon juice, 2% Polygonum versicolor juice, 5% skimmed milk powder, 9% soft white sugar, 12% honey, 1% of guar gum, 0.4% of carrageenan, 0.03% of flavoring agent, and the remaining ingredients are magnetized water, and the sum of the weight percentages of the above-mentioned ingredients is 100%.

[0016] The production method of above-mentioned health jelly, it comprises the following steps:

[0017] 1) Take fresh lemon juice and filter it to get lemon juice; take Polygonum vermicelli and put it in water for decoction, the weight ratio of Polygonum vermicelli to water is 1:3, and the weight ratio of decocted juice to Polygonum vermilion is 1: 1 o'clock to filter to get Polygonum viburnum juice;

[0018] 2) Weigh soft white sugar, milk powder, guar gum and carrageenan to dry mix, add to magnetized water for soaking, pass through ...

Embodiment 2

[0023] A health-care jelly, which is characterized in that the health-care jelly is processed by using the following raw materials in a weight ratio: 10% lemon juice, 3% Polygonum versicolor juice, 4.5% skimmed milk powder, 10% soft white sugar, 10% honey, 1.5% of guar gum, 0.25% of carrageenan, 0.05% of flavoring agent, and the remaining components are magnetized water, and the sum of the weight percentages of the above components is 100%.

[0024] The production method of above-mentioned health jelly, it comprises the following steps:

[0025] 1) Take fresh lemon juice and filter to get lemon juice; take Polygonum vermicelli and put it in water for decoction, the weight ratio of Polygonum vermicelli to water is 1:2, and the weight ratio of decocted juice to Polygonum vermilion is 1: 1 o'clock to filter to get Polygonum viburnum juice;

[0026] 2) Weigh soft white sugar, milk powder, guar gum and carrageenan to dry mix, add to magnetized water for soaking, pass through col...

Embodiment 3

[0031] A health-care jelly, which is characterized in that the health-care jelly is processed by using the following raw materials in a weight ratio: 20% lemon juice, 1% Polygonum versicolor juice, 6% skimmed milk powder, 8% soft white sugar, 15% honey, 0.15% of guar gum, 0.5% of carrageenan, 0.02% of flavoring agent, and the remaining components are magnetized water, and the sum of the weight percentages of the above-mentioned components is 100%.

[0032] The production method of above-mentioned health jelly, it comprises the following steps:

[0033] 1) Take fresh lemon juice and filter to obtain lemon juice; take Polygonum vermicelli and put it in water for decoction, the weight ratio of Polygonum vermicelli to water is 1:2.5, and the weight ratio of decocted juice to Polygonum vermilion is 1: 1 o'clock to filter to get Polygonum viburnum juice;

[0034] 2) Weigh soft white sugar, milk powder, guar gum and carrageenan to dry mix, add to magnetized water for soaking, pass ...

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PUM

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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...

Claims

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Application Information

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IPC IPC(8): A23L1/06A23L1/29A23L21/10A23L33/00
CPCA23L19/00A23L21/15A23L33/105A23V2002/00
Inventor 贠超王海涛
Owner RONGCHENG HONGYE IND
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